Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust - Baked 9 inch single crust
Filling
1 1/2 cup sugar
3 Tablespoons plus 1 1/2 teaspoons cornstarch
1 1/2 cups water
4 egg yolks, lightly beaten
1/2 cup lemon juice
3 Tablespoons butter
2 Tablespoons lemon zest
Meringue
4 egg whites ( room temp)
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 vanilla
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Directions: |
Directions:Heat oven to 375
For filling, combine sugar and cornstarch in medium pan. Add water gradually, stirring constantly. Cook and stir on medium heat until mixture thickens and boils. Add about one-third of hot mixture to egg yolks. Mix well. Return mixture to saucepan. Cook and stir tow minutes. Stir in lemon juice, butter and zest.
Spoon into prebaked and cooled pie shell.
For meringue:
Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in sugar one Tablespoon at a time.. Beat until all sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie shell.
Bake at 375 for 10 - 15 minutes or until meringue is lightly browned.
Cool to room temp (about two hours) before serving.
Makes one 9 inch pie
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