Deluxe lemon meringue pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1½ | cup | Sugar |
| ⅓ | cup | Cornstarch |
| ¼ | teaspoon | Salt Water, cold |
| ½ | cup | Lemon juice |
| 5 | larges | Eggs; separated |
| 2 | tablespoons | Butter; or margarine |
| 1 | teaspoon | Lemon rind; grated, to 3 tsp |
| 1 | 9\" pastry shell; baked | |
| ¼ | teaspoon | Cream of tartar |
| ½ | cup | Sugar; plus |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
Directions
Combine 1⅒/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add ½ cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry.
Bake at 325~ for 25 to 30 mins. or until meringue is golden brown.
Cool to room temp.