Name: Connie K. (NightOwl731)
Total Recipes: 142
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Favorite Recipes: Best-Ever Lemon Meringue Pie
Recipe Author
Details
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Ingredients
Best-Ever Lemon Meringue Pie
1 baked 9 inch pie shell
1 1/2 cup granulated sugar
1 1/2 cups water
1/2 tsp salt
1/2 cup cornstarch OR
all purpose flour
1/3 cup water
4 large egg yolks, slightly beaten
1/2 cup lemon juice
3 to 4 tbsp butter
1 tsp grated lemon peel
4 egg whites
1/4 tsp salt
1/2 cup sugar
Combine sugar, 1 1/2 cup water, and salt in a saucepan.
Heat to boiling. Mix cornstarch and 1/3 cup water to make
a smooth paste. Add this to the boiling mixture gradually.
Stir constantly and cook until thick and clear. Remove from heat.
Combine the egg yolks and the lemon juice. Stir into thickened mixture.
Return to heat and cook, stirring constantly, until mixture bubbles again.
Remove from heat. Stir in butter and the lemon peel. Cover and cool until lukewarm.
For the meringue; add salt to the egg whites and beat until frothy. Gradually add 1/2 cup sugar - 2 tablespoons at a time. Beat until glossy peaks are formed. Stir 2 rounded tablespoons of the meringue into the lukewarm filling.
Pour filling into the cool pie shell. Pile remaining meringue on top and spread lightly over filling. Spread evenly to edge of crust.
Bake in a slow oven at 325 for about 15 minutes or until meringue is lightly browned on the tips. Cool on rack at least 1 hour before cutting.
Heat to boiling. Mix cornstarch and 1/3 cup water to make
a smooth paste. Add this to the boiling mixture gradually.
Stir constantly and cook until thick and clear. Remove from heat.
Combine the egg yolks and the lemon juice. Stir into thickened mixture.
Return to heat and cook, stirring constantly, until mixture bubbles again.
Remove from heat. Stir in butter and the lemon peel. Cover and cool until lukewarm.
For the meringue; add salt to the egg whites and beat until frothy. Gradually add 1/2 cup sugar - 2 tablespoons at a time. Beat until glossy peaks are formed. Stir 2 rounded tablespoons of the meringue into the lukewarm filling.
Pour filling into the cool pie shell. Pile remaining meringue on top and spread lightly over filling. Spread evenly to edge of crust.
Bake in a slow oven at 325 for about 15 minutes or until meringue is lightly browned on the tips. Cool on rack at least 1 hour before cutting.
Notes
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