Lemon Meringue Pie
"A recipe from a magazine published years ago that has been tucked away in my recipe box. This is a recipe for the lemon filling that is poured into a 9-inch baked pie shell, followed by a meringue topping."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄4 cup cornstarch
- 3 tablespoons flour
- 1 3⁄4 cups sugar
- 1⁄4 teaspoon salt
- 2 cups water
- 4 egg yolks, slightly beaten
- 1⁄2 cup lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon butter
- 4 egg whites (Meringue recipe starts)
- 1⁄4 teaspoon cream of tartar
- 1⁄3 cup sugar
directions
- Make lemon filling: In a medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth.
- Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.
- Remove from heat. Quickly stir some hot mixture into egg yolks. Return eggs to hot mixture; stir to blend.
- Return to heat; cook over low heat 5 minutes, stirring occasionally.
- Remove from heat. Stir in lemon juice, lemon peel and butter.
- Pour into 9-inch baked pie shell.
- Preheat oven to 400*F.
- Make meringue: In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.
- Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised.
- Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.
- Bake 7 to 9 minutes, or until the meringue is golden-brown. Let pie cool completely on wire rack 2 1/2 to 3 hours.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
