Lemon meringue pie #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; separated | |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Lemon zest; grated |
| 3 | tablespoons | All-purpose flour |
| 1 | cup | Sugar |
| 2 | tablespoons | Butter |
| 1¼ | cup | Boiling water |
| 1 | 9 inch pie crust | |
| 3 | tablespoons | Sugar |
Directions
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar.
Spread over filling. Bake at 450 degrees until meringue is browned.
Recipe By : Elizabeth Powell Posted to FOODWINE Digest 20 October 96 Date: Mon, 21 Oct 1996 06:37:40 -0500 From: Ellen Court <CourtMoss@...>