Lemon Meringue Pie

Filling: ½ cup sugar

½ cup cornstarch

1 ½ cups water

3 egg yolks

1 TBsp Butter

2 tsp finely shredded lemon rind

½ cup lemon juice

Meringue:

3 egg whites

½ tsp vanilla

¼ tsp cream of tartar

1/4 cup sugar

Preheat oven to 450. Bake pie crust for 10 minutes. Cool

Combine sugar and cornstarch in a saucepan. Stir in water. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly. Gradually add 1 cup of hot mixture to egg yolks, return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat stir in butter and lemon rind. Gradually stir in lemon juice.

In a bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add the sugar, 1 TBsp at a time until stiff peaks form and sugar dissolves.

Pour hot filling into baked pastry shell. Spread meringue over hot filling, seal to edge. Bake at 350 for 12-15 minutes or until golden.

~ by accordingtoleanne on August 26, 2010.

One Response to “Lemon Meringue Pie”

  1. that one was sooooo gooood, i just wanted to chew it 4ever!!!
    -CW

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