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Lemon Meringue Pie

Lemon Meringue Pie

 

Pie:
1 c granulated sugar
1/4 c cornstarch
1/4 tsp salt
1 c water
3 egg yolks, well beaten
1/2 to 2/3 c fresh lemon juice
1 to 2 teaspoons lemon zest
1 tbsp butter
1 baked 9 " pie shell

 

Meringue:
3 egg whites-room temp.
1 tsp vanilla
1/4 tsp cream of tartar
1/2 c and 1 tbsp sifted confectioners sugar

 

Pie:
Whisk sugar, cornstarch and salt in saucepan. Place over low heat and slowly add water. Add yolks, stirring constantly. Bring to a boil for 1 minute.
Remove from heat and stir in lemon juice, lemon zest, and butter. Return to low heat and cook and stir until mixture thickens. Pour filling into pie shell.

To prepare Meringue, beat egg whites in a large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites for soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not over beat.

Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed.  Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.  © 1984 John Albrecht, CEC