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Lemon meringue pie

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Ingredients/Components

sugar
flour - 3 Tbsp
cornstarch - 4 Tbsp
water
cream of tartar
slightly beaten egg yolks - 3 item
fresh lemon juice - 1/2 c
Meringue:4 egg whites
finely grated lemon zest - 2 tsp
unsalted butter, cut up - 2 Tbsp
baked 9-inch pie crust - 1 item

How to make lemon meringue pie:

Meringue:4 egg whites1/4 (scant) tsp. cream of tartar8 Tbsp. sugar Prepare baked pie crust and set aside to cool. In a heavy, medium saucepan, stir together the 1 1/2 cups sugar, the cornstarch and flour; gradually stir in water. Bring to boiling, 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 back into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in cut up butter and grated lemon peel. Slowly stir in 1/2 cup lemon juice.

For meringue, in a large mixing bowl, begin beating egg whites and cream of tartar with an electric mixer on high speed. When eggs begin to froth, add sugar 1 tablespoon at a time. Continue beating until soft peaks form and sugar is completely dissolved. Pour warm filling into cooled pie shell and immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake in a 350° oven until golden brown. Cool.

Recipe categories: Pie, Pies and tarts, Cakes.

Rating:

3.6

Average rating: 3.6, total votes: 7

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