Lemon meringue pie

Lemon meringue pie

Ingredients/Components

• sugar
• vanilla - 1 tsp
• salt - 1/4 tsp
• cornstarch - 6 Tbsp
• cold water - 1/2 c
• boiling water
• egg whites - 4 item
• margarine - 1 Tbsp
• cream of tartar - 1/8 tsp
• fresh lemon juice - 1/2 c
• to 1 Tbsp - 1 tsp
• egg yolks range fed - 4 item
• 9-inch baked deep pie shell - 1 item
• egg whites for meringue recipe follows - 4 item
• Add lemon juice, cold water and egg yolks; stir with whisk until smooth

How to make lemon meringue pie:

In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir with whisk until smooth. Stir in boiling water. Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more. Add margarine and lemon peel and stir until melted and combined. Remove from heat and set aside while making the meringue. Preheat oven to 325°.Never Fail Meringue:1 Tbsp. cornstarch2 Tbsp. cold water1/2 c. boiling water1 tsp. vanilla4 egg whites1/2 c. sugar1/8 tsp. cream of tartar Blend cornstarch and cold water in small saucepan; add boiling water and cook, stirring, until clear and thick. Let stand until completely cold or transfer to a dish and refrigerate while making the pie filling. With mixer at high speed and impeccably clean beaters and bowl, beat room temperature egg whites until just foamy; gradually add sugar and beat until soft peaks form. Turn speed to low and add vanilla and cornstarch mixture. Beat until soft peaks form again. Pour hot filling into cool pie shell. Spread meringue over pie filling, completely sealing to crust and arrange attractively. Bake at 325° for 15 to 20 minutes or until nicely browned all over. Let cool on a wire rack away from drafts. Best eaten at room temperature the same day. Serves 6 to 8.

Recipe categories: Pie, Pies and tarts, Cakes.