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Succulent Lemon Meringue Pie

Ingredients
  Pastry 1 (For Single Crust Pie)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1 Dash
  Water 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Butter/Margarine 2 Tablespoon
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Meringue 1 (For Pie)
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake at 450° for 10 to 12 minutes.
Cool.
For filling, in medium saucepan combine sugar, cornstarch, flour, and salt.
Gradually stir in water.
Cook and stir over medium-high heat till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Stir about 1 cup of the hot mixture into the beaten yolks.
Return mixture to saucepan.
Bring to boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and lemon peel.
Gradually stir in lemon juice, mixing well.
Turn into pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread over hot filling; seal to edge.
Bake at 350° till golden, 12 to 15 minutes.
Cool.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Everyday

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