Lemon Meringue Pie


Lemon Meringue Pie
1 9-inch pie
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1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all purpose flour
Dash of salt
1 1/2 cups of hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon peel
2 tablespoons butter
1/3 cup fresh lemon juice
1 9-inch baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

In a saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in hot water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.

Stir small amount hot mixture into eff yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 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 tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.