jglass
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Lemon Meringue Pie
1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon butter
MERINGUE:
3 egg whites
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie
(9 inches), baked
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over mediumheat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours
before serving. Yield: 8 servings.
1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon butter
MERINGUE:
3 egg whites
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie
(9 inches), baked
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over mediumheat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours
before serving. Yield: 8 servings.