Lemon Meringue Pie
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated|
|9 inch baked pie shell||1|
Sift the first four ingredients together, then stir lightly.
Beat cold water and egg yolks together in the top of a double boiler and add dry ingredients.
Stir until smooth, then add the boiling water.
Set pan over hot water.
Cook and stir until thick and smooth, about 15 minutes or until no raw starch flavor is present.
Whisk in lemon juice, rind and butter.
Remove from heat and cool to room temperature, stirring occasionally.
Spread in a baked pie shell and cover filling to the edge with meringue.
Swirl and peak with the back of a spoon.
Sprinkle with sugar to make cutting easier and bake at 375F for 10 minutes or until lightly browned.
meringue: Beat 3 egg whites with a pinch of salt until fluffy moist peaks form, then beat in 6 tablespoons sugar, a little at a time and beat until stiff.