Directions: |
Directions:In a 2 – 3 qt. Saucepan, mix sugar, cornstarch and salt together, using wire whisk. Still using whisk, gradually blend in cold water, then lemon juice, until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for one minute . Remove from heat and stir in grated peel. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.
Meringue: Have egg whites at room temp. Use a small, deep bowl when beating egg whites. Beat with electric mixer several seconds, until frothy (some fairly large air cells still remain). Add cream of tartar. Beat on high speed until whites have lost their foamy appearance and form soft peaks. Reduce speed to med. while adding sugar gradually, about a tablespoon at a time. Resume beating on high speed until whites are fairly stiff but still glossy and soft peaks are again formed when beaters are withdrawn. Place meringue on the hot filling in several mounds around the edge of the pie crust. Using spatula, push meringue against the inner edge of pie crust, sealing well. Cover the rest of the filling by swirling meringue from edge to center, forming decorative peaks with spatula . Bake at 350º for 12 – 15 min. until light golden brown. Cool on wire rack at room temp. away from drafts for 2 hours before cutting and serving. |
This recipe for Fresh Lemon Meringue Pie is from