Lemon meringue pie (ceideburg)

Yield: 1 Pie

Measure Ingredient
1½ cup Sugar
3 tablespoons Cornstarch
3 tablespoons All-purpose flour
\N dash Salt
1½ cup Hot water
3 slices Beaten egg yolks
½ teaspoon Grated lemon peel
2 tablespoons Butter or margarine
⅓ cup Lemon juice
1 \N 9 inch baked pastry shell
3 \N Egg whites
1 teaspoon Lemon juice
6 tablespoons Sugar
\N \N Preheat oven to 350F.

In saucepan mix 1½ cups sugar, cornstarch, flour and salt.

Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir for 8 minutes more.

Remove from heat.

Stir small amount hot mixture into egg yolks; return to hot mixture.

Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir for 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in ⅓ cup lemon juice. Cover entire surface with clear plastic wrap; cool for 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).

For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoon sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350F) for 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.

Posted by Stephen Ceideburg Dec 19 1989.

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