Easy Lemon Meringue Pie
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , beaten|
|Butter/Margarine||2 Tablespoon, cut up|
|Shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Baked 9 inch pie crust||1 , cooled|
|Meringue||1 Cup (16 tbs) (1 Recipe)|
1 In a medium saucepan stir together the sugar, cornstarch, and flour. Gradually add the water, stirring constantly. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
2 Gradually stir about 1 cup of the hot mixture into the egg yolks. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
3 Stir in the butter or margarine and lemon peel. Gently stir in the lemon juice.
4 Pour hot filling into cooled piecrust. Spread the Meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. Bake the pie in a 350° oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving; cover for longer storage.