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Lemon Meringue Pie Filling

Western.Chefs's picture
  Granulated sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon
  Water 2 Cup (32 tbs)
  Eggs 3 , separated
  Butter 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 1
  9 inch baked pastry shell 1
  Meringue pie topping 1⁄4 Cup (4 tbs)

1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.

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