You are here

Lemon Meringue Pie

Love.Food's picture
Ingredients
  Baked pastry shell 1
  Egg whites 3
  Sugar 1 1⁄4 Cup (20 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Egg yolk 1
  Margarine 1 Tablespoon
  Finely shredded lemon peel 1 1⁄2 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Yellow food coloring 2 Drop
  Vanilla 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
Directions

Prepare Baked Pastry Shell as directed.
Place egg whites in a medium mixing bowl and let stand at room temperature for 30 minutes.
For filling, in a heavy medium saucepan combine the 1 1/4 cups sugar, cornstarch and flour.
Gradually stir in water.
Cook and stir over medium-high heat till mixture is thickened and bubbly.
Reduce the heat.
Cook and stir for 2 minutes more.
Remove from the heat.
In a small bowl beat the egg yolk lightly with a fork.
Gradually stir about 1 cup of the hot filling into the yolk and then return to remaining mixture in saucepan; bring to a gentle boil.
Cook and stir for 2 minutes more.
Remove from heat.
Stir in margarine and lemon peel.
Gradually stir in lemon juice and if desired, food coloring; gently mix well.
Cover saucepan; set aside.
For meringue, combine egg whites, vanilla and cream of tartar.
Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).
Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves.
Pour hot filling into Baked Pastry Shell.
Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.
Bake in a 350° oven for 15 minutes or till meringue is golden.
Cool on a wire rack for 1 hour.
Cover and chill for 3 to 6 hours before serving.
Refrigerate any leftover pie

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

Rate It

Your rating: None
4.234375
Average: 4.2 (16 votes)