Lemon Meringue Pie

Luscious Lemon Meringue Pie

 

 

Pastry

2  Pastry Pies

 

Filling

3 egg yolks

1 1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2 cups water

3 tablespoons butter or margarine

2 teaspoons grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla

 

Preheat oven 400 degrees F

In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color.

Pour into pie crust.

 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

 Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

 

 

.

Lemons

Sugar, Cornstarch, Lemon Rinds and Juice

With meringue

Finished Product

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