Lemon Meringue Pie
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Lemon peel||1⁄2 Teaspoon, grated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Baked 9 inch pastry shell||1 , cooled|
Beat egg yolks slightly with fork; set aside.
In medium saucepan thoroughly combine sugar, cornstarch, all-purpose flour, and dash salt.
Gradually add 1 1/2 cups hot water to the mixture, stirring constantly.
Cook and stir over high heat till the mixture comes to boiling.
Reduce the heat; cook 2 minutes more, stirring constantly.
Stir a moderate amount of hot mixture into egg yolks, then immediately return to remaining hot mixture in saucepan.
Bring to boiling and cook 2 minutes, stirring constantly.
Remove from heat.
Add butter or margarine and grated lemon peel.
Slowly add lemon juice while stirring constantly.
Pour hot filling into cooled pastry shell.
Spread Meringue atop hot filling.
Bake the pie at 350° till peaks are golden brown, 12 to 15 minutes.
Meringue: In a mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla, and 1/4 teaspoon cream of tartar.
Beat with electric mixer till soft peaks form.
Gradually add 6 tablespoons sugar, beating the meringue till stiff and glossy peaks form and all the sugar is dissolved.
Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the pastry so there will be no shrinking.