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Lemon Meringue Pie

Microwave.Lady's picture
  9-inch baked pastry shell/Graham cracker crust 1
  Sugar 1 1⁄2 Cup (24 tbs)
  Corn starch 1⁄3 Cup (5.33 tbs)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Butter 3 Tablespoon
  Grated lemon rind 1 Tablespoon
  Lemon juice 3 Tablespoon
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Sugar 6 Tablespoon

Combine sugar, corn starch and boiling water in a 1 quart measure.
Microwave 3 to 4 minutes on high, or until thick and clear, stirring once.
Stir a little of the mixture into egg yolks.
Add warmed yolks to hot filling.
Microwave 1 minute on high.
Add butter, lemon rind and lemon juice.
Pour into baked pie shell.
Beat egg whites with cream of tartar until foamy.
Gradually beat in sugar.
Continue beating until stiff peaks form.
Gently spread meringue over lemon filling, sealing meringue to edges of crust.
Brown in conventional broiler

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Lemon Meringue Pie Recipe