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Dessert Time Lemon Meringue Pie

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Ingredients
  Pastry 1 (For Single Crust Pie)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon
  All purpose flour 3 Tablespoon
  Egg yolks 3 , slightly beaten
  Butter/Margarine 2 Tablespoon
  Finely shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Egg whites 3
  Vanilla 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 6 Tablespoon
Directions

Prepare and roll out pastry into a 12-inch circle.
Transfer to a 9-inch pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
Combine 1 1/2 cups sugar, the cornstarch, flour, and dash salt.
Stir in 1 1/2 cups water.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir 1 cup of the hot mixture into the yolks.
Return all to saucepan.
Bring to gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Add butter and lemon peel.
Stir in lemon juice.
Turn into pastry shell.
For meringue, beat egg whites with vanilla and cream of tartar till soft peaks form.
Gradually add the 6 tablespoons sugar, beating till stiff peaks form.
Spread over hot filling.
Bake in 350° oven for 12 to 15 minutes or till golden.
Cool; refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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