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Lemon meringue pie

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Ingredients/Components

9-inch baked pie shell - 1 item
cups sugar - 1-1/2 item
cornstarch - 3 Tbsp
all-purpose flour - 3 Tbsp
cups water - 1-1/2 item
egg yolks, slightly beaten - 3 item
butter, cut into pieces - 2 Tbsp
finely shredded lemon peel - 1/2 2
cup lemon juice - 1/3 item
egg whites - 3 item
lemon juice - 1 tsp
sugar - 6 Tbsp

How to make lemon meringue pie:

In a medium saucepan, stir together sugar, cornstarch and flour. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing meringue. For meringue, in a large mixing bowl, beat egg whites and one tsp. lemon juice. Beat with electric mixer on medium speed for about 1 minutes or until soft peaks form. Gradually add 6 Tbsp. sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake at 350 degrees for 15 minutes. Cool on a rack for 1 hr. Chill 3 to 6 hours before serving.

*Note: The key to prevent "weeping" of meringue is to spread the meringue over the filling while it's still very warm.

Recipe categories: Pie, Pies and tarts, Cakes.

Rating:

3.3

Average rating: 3.3, total votes: 7

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