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Once you try this Pecan Pie,I'm sure you will always get hooked to this.This is the best Pecan Pie I've ever tasted. This is going to be very appealing!
  Sugar 1 Cup (16 tbs)
  Corn starch 3 Tablespoon (Argo)
  Cold water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Grated lemon rind 1
  Lemon juice 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon
  9 inch baked pastry shell 1
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)

Stir together 1 cup sugar and cornstarch in a 2-quart saucepan.
Gradually stir in water until smooth.
Stir in egg yolks.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in lemon rind, lemon juice and margarine.
Turn into pastry shell.
Beat egg whites until foamy in small bowl with mixer at high speed.
Add 1/3 cup sugar, 1 Tbs at a time, beating well after each addition.
Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust all around, then fill center.
Bake in 350°F oven 15 minutes, until lightly browned.
Cool at room temperature away from draft.

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