Directions: |
Directions:A very sweet pie that's an old favorite. It is best to make this on a dry Winter day since meringue doesn't fare well in hot, humid weather. But there is nothing like this on a beautiful Spring day!
To make the filling, combine the 1-1/2 cups sugar, 1-1/2 cups water, and 1/2 teaspoon salt in a heavy saucepan or the top of a double boiler. Bring to a boil. Mix the cornstarch with the 1/3 cup water and add to the boiling mixture slowly, stirring constantly. Cook until thickened and clear. Remove from the heat. Stir in the egg yolks and lemon juice. Return the mixture to the heat and stir until it begins to bubble. Remove from the heat and stir in the butter and lemon zest. Cover and cool until lukewarm.
To make the meringue, combine the egg whites, cream of tartar, and 1/4 teaspoon salt and beat until frothy. Gradually add the 1/2 cup sugar, beating until glossy peaks form when you lift the beater.
Preheat the oven to 325 degrees F. Pour the filling into the pie shell. Pile on the meringue, spreading to touch the edge of the crust. Bake for 15 minutes, or until lightly browned. Cool on a rack for 1 hour. Chill for at least 4 hours before serving. This is best served the day it is made.
If you prefer not to make a meringue with raw egg whites, substitute whipped cream for the egg white topping. Pipe sweetened whipped cream onto the pie just before serving. |
This recipe for Lemon Meringue Pie is from