Directions: |
Directions:Bake one crust pie crust.
Filling:
Mix sugar, cornstarch, salt and water in large saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, 2 at a time. Whisk in zest, then lemon juice and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
Meringue topping:
Mix cornstarch with water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to thicken and turn tanslucent remove from heat. Let cook while beating egg whites. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time, until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time, continue to beat meringue to still peaks.
Make pie:
Remove plastic wrap from lemon filling and return to very low heat during last minute or so of beating meringue to ensure filling is hot. Pour hot filling into pie crust. Using rubber spatula and immediately distribute meringue evently around edge, then center of pie to keep it from sinking into filling. Make sure meringu attaches to the pie crust to prevent shrinking. Use back of spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Serve same day. |
This recipe for Lemon Meringue Pie, by 