Lemon meringue pie

Lemon meringue pie

Ingredients/Components

• sugar
• vanilla - 1 item
• salt - 1/4 tsp
• butter - 4 Tbsp
• cornstarch - 1/2 c
• water - 2 c
• lemon juice - 1/2 c
• 9-inch pie shell - 1 item
• grated lemon peel - 2 tsp
• Mix well
• large egg yolks - 4 item
• sugar for each egg white - 2 Tbsp

How to make lemon meringue pie:

Filling:1 1/4 c. sugar1/4 tsp. salt4 large egg yolks4 Tbsp. butter1/2 c. cornstarch2 c. water1/2 c. lemon juice2 tsp. grated lemon peel In medium saucepan, combine sugar, cornstarch and salt. Mix well. Gradually stir in water until well blended. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. In a small bowl, whisk egg yolks. Pour in about 1/2 cup hot cornstarch mix. Whisk. Stir in lemon juice, butter and lemon peel. Heat to boiling. Mix and pour into cornstarch. Mix in pan. Pour into pie shell.Meringue For Lemon Pie:4 egg whites2 Tbsp. sugar for each egg white vanilla1 Tbsp. cornstarch1 c. water2 Tbsp. sugar Blend sugar and cornstarch in pan. Add water and cook, stirring until clear and thick. Let stand until cold. Beat egg whites until stiff. Add sugar, beat. Add cornstarch mix. Pour over cooled pie filling. Bake about 10 minutes to brown meringue until light brown.

Recipe categories: Pie, Pies and tarts, Cakes.