Lemon meringue pie

Lemon meringue pie

Ingredients/Components

• sugar
• butter or margarine - 2 Tbsp
• salt - 1/4 tsp
• cornstarch - 7 Tbsp
• egg yolks - 3 item
• egg whites - 3 item
• hot water
• lemon juice
• fresh lemon juice - 1/2 c
• grated lemon peel - 1 tsp
• 9-inch pie shell, baked

How to make lemon meringue pie:

Meringue:1 Tbsp. lemon juice3 egg whites6 Tbsp. sugar Mix cornstarch, sugar and salt in a saucepan. Stir in hot water gradually and bring to a boil over direct heat. Cook for 8 to 10 minutes over medium heat, stirring constantly, until thick and clear. Remove from heat. Stir several spoonfuls of this hot mixture into beaten egg yolks; mix well. Pour egg yolks back into saucepan. Bring to boil. Cook over low heat 4 to 5 minutes, stirring constantly. Remove from heat; gradually add lemon juice, lemon peel and butter. Cool filling; pour into cooled baked pie shell. Mix meringue ingredients until proper consistency. Cool. Spread over filling. Start with edges, work toward center of pie. Attach to edges of crust. Bake at 350° for 15 minutes. Cool.

Recipe categories: Pie, Pies and tarts, Cakes.