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Fresh lemon meringue pie

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Ingredients/Components

butter, softened - 4 Tbsp
sugar
salt - 1/4 tsp
cornstarch - 1/2 c
water - 3 c
cream of tartar - 1/4 tsp
fresh lemon juice - 1/2 c
grated lemon peel - 2 tsp
prepared pie crust - 1 item
large egg yolks - 4 item
Meringue:4 large egg whites, at room temperature

How to make fresh lemon meringue pie:

Lemon Filling:1 1/4 c. sugar1/2 c. cornstarch1/4 tsp. salt3 c. water4 large egg yolks1/2 c. fresh lemon juice4 Tbsp. butter, softened2 tsp. grated lemon peel Meringue:4 large egg whites, at room temperature1/4 tsp. cream of tartar1/3 c. sugar To Make Lemon Filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water until mixture is blended. Stir in lemon juice, then butter and lemon peel. Pour into cornstarch mixture in saucepan. Whisk until blended. Heat to boiling, stirring constantly, for one minute. Pour into cool pie shell.

Meringue: Preheat oven to 400°. In large bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. At high speed, beat in sugar gradually, about 2 tablespoons at a time. Beat 2 minutes or until stiff peaks form.

Using spatula, spread meringue over filling to edges of crust. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack before cutting.

Recipe categories: Desserts, Pies and tarts, Fruit.

Rating:

3.8

Average rating: 3.8, total votes: 6

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