Pie, lemon meringue

Yield: 8 Servings

Measure Ingredient
1 \N 10-Inch Graham Cracker Pie Crust Or Baked Pie Crust
2¼ cup Sugar
⅓ cup Cornstarch
⅓ cup Flour
¼ teaspoon Salt
2 cups Boiling water
6 mediums Eggs separated
¾ cup Fresh lemon juice
1 medium Lemon Zested ( Rind Grated)
2 tablespoons Butter
\N \N Additional Sugar For Sprinkling

1. Preheat oven to 375°

2. In a large mixing bowl lightly beat the egg yolks, lemon juice, and rind.

3. Into a saucepan shift together 1½ cups of the sugar, the cornstarch, flour, and salt. Set the pan over very low heat and gradually add the boiling water stirring constantly until the mixture thickens.

4. Stir the flour, cornstarch, and water mixture into the egg mixture a little at a time.

5. Pour back into pan the saucepan, and cook again over medium to high heat until mixture thickens to a point that the bottom of the pan is visible when a wooden spoon is pulled across the bottom.

6. Remove from heat, blend in the butter. Let the filling cool until luke warm.

7. Spread filling into a 10 inch graham cracker or 10 inch baked pie shell.

8. In a mixing bowl beat the egg whites until soft peaks form, add the remaining ¾ cup sugar ¼ cup at a time, continuing to beat until stiff peaks form.

9. Spread meringue over top of pie insuring it touches the edge of the crust all the way around the pie.

10. Set the pan in the oven and cook 25 minutes or until the meringue is delicately browned.

11. Let pie cool before serving.

HINT: After meringue is spread on pie, take a spatula and lay it on the meringue and lift it straight up. Do this all over the pie to form decorative peaks. If you sprinkle it with sugar the cooked pie will have pretty little brown droplets formed by the melted sugar. If you use confectioner's sugar add 2 Tsp vanilla NOTES : If you like the tangy taste of lemon you'll love this pie.

Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" <mmitch-fay@...> on Nov 12, 1997

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