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Tasty Lemon Meringue Pie

Diet.Chef's picture
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Hot water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 1 Tablespoon
  Grated lemon rind 2 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Baked 9 inch pie shell 1
  Egg whites 3
  Sugar 6 Tablespoon

Combine cornstarch, 1 1/4 cups sugar, and the salt in a medium saucepan.
Gradually stir in hot water.
Bring to a boil over high heat.
Then reduce heat and cook until thick and clear about 10 minutes.
Remove from heat.
Stir several spoonfuls of the hot mixture into the egg yolks and mix well.
Pour back into saucepan.
Bring to a boil.
Then reduce heat and cook 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in butter and lemon rind.
Gradually add lemon juice.
Cool 5 minutes; then pour into pie shell.
Beat egg whites until foamy throughout.
Add 6 tablespoons sugar, 2 tablespoons at a time, beating after each addition until blended.
Continue beating until mixture stands in stiff peaks.
Pile on filling and spread to edge of pie crust.
Bake in a hot oven (425°F) 5 to 10 minutes, or until delicately browned.
Cool thoroughly at least 4 hours.

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Tasty Lemon Meringue Pie Recipe