Lemon Meringue Pie
|9 inch baked pastry crust||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Slightly beaten egg yolks||3|
|Butter||2 Tablespoon, cut up|
|Finely shredded lemon peel||2 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
1. Prepare Baked Pastry Crust. In a medium saucepan stir together the 1 1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in the 1/3 cup lemon juice. Keep filling warm while preparing the lemon meringue.
2. For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or till soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or till stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake in a 350° oven for 15 minutes. Cool on wire rack 1 hour. Chill 3 to 6 hours before serving.