Lemon Meringue Pie
- 1 1/2 c Sugar
- 3 tb Flour
- 3 tb Cornstarch
- 1 1/2 c Water
- A dash of salt
- 3 Egg yolks
- 2 tb Butter
- 2 tb Lemon zest; finely grated
- 1/3 c Lemon juice
- 3 Egg whites; room temp
- 1/2 ts Vanilla
- 1/4 ts Cream of tartar
- 6 tb Sugar
Recipe by: Janet Morrissey- Rosebud
Combine sugar, flour, cornstarch, and dash of salt in a medium
saucepan. Gradually stir 1 1/2 cups water. Cook, stirring
constantly, over medium high heat til thickened and bubbly.
Reduce heat; cook and stir for 2 moreminutes. Remove from heat.
Beat egg yolks slightly. Gradually stir in 1 cup of the hot
filling into the yolks. Return the mixture to the saucepan and
bring to a gentle boil. Cook and stir for 2 morn minutes. Remove
from heat and stir in butter and lemon zest. Gradually stir in
lemon juice. Mix well, but gently. Pour hot filling into
pre-baked pie crust.
Meringue: Combine egg whites,
vanilla, and cream of tartar and beat at medium speed until soft
peaks form. Gradually add sugar and beat on high speed until
stiff, glossy peaks form and sugar is completely disolved. Spread
meringue over pie filling, being careful to seal to the edge of
the crust. Bake in a 350 F oven for 15 minutes. Cool on a wire
rack. Chill til serving time.
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