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Lemon Meringue Pie
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Number of Servings: 10
INGREDIENTS
Filling
6 egg yolks
1-1/3 cups sugar
1/2 cup cornstarch
1/8 tsp salt
2/3 cup lemon juice
3 TBSP butter or margarine
1 TBSP + 1 tsp grated lemon zest
Meringue
4 eggs whites
3/4 tsp cream of tartar
1 tsp vanilla extract
1/2 cup sugar
DIRECTIONS
Lightly beat yolks. In pot, combine sugar, cornstarch and salt. Stir in 1-2/3 cups water until smooth. Over medium high heat, cook, stirring constantly, until mixture thickens, 5 minutes. Gradually beat 1 cup hot sugar mixture into yolks; stir mixture back into pot. Bring to a boil, stirring constantly; cook 1-2 minutes. Remove from heat. Stir in lemon juice, butter, and zest. Pour into crust and set aside. At medium speed, beat egg whites with cream of tartar until soft peaks form. At high speed, beat in vanilla and sugar, 1 TBSP at a time, until stiff peaks form. Spread meringue over filling, sealing it to crust. Bake 15 minutes at 325, or until lightly browned. Cool completely on rack; refrigerate before serving.