Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pie shell
5 egg yolks (save whites for meringue)
2 c. sugar
⅓ c. cornstarch
2 tsp. finely shredded lemon peel (optional)
1 c. water
¾ c. lemon juice
⅓ c butter, cut up
Meringue:
5 egg whites
1 tsp. vanilla
½ tsp. cream of tarter
1 c. sugar
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Directions: |
Directions:Prepare pie shell, bake according to directions. Separate egg yolks from whites, (save whites for meringue). Preheat oven to 325º. For filling: in medium saucepan stir together sugar and cornstarch. Stir in lemon, and water. Stir in lemon peel (if desired) Cook and stir until bubbly. Remove from heat.
Lightly beat egg yolks with a fork. Gradually stir in ½ of the hot mixture (making sure not to scramble the eggs). Return egg yolk mixture to pan. Bring to a gentle boil. Stir and cook for 2 more minutes. Remove from heat and stir in butter until melted.. Set aside and keep warm.
1.Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices.
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Number Of
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Number Of
Servings:8 |
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