Title: Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward

—————-COUNTRY LIVING PIES TARTS—————-
1 9″ piecrust; baked

———————–LEMON FILLING———————–
1 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1/2 c Lemon juice
1/3 c -Water, cold
3 Egg yolks
1 tb Butter; or margarine
1 1/2 c Boiling water
1 1/2 ts Lemon rind; grated

————————-MERINGUE————————-
3 Egg whites; at room temp
1/4 ts Cream of tartar
1/3 c Sugar

Lemon Filling – in a 2-qt. saucepan, combine the
sugar, cornstarch, and salt. Stir in the lemon juice
and cold water. In a med. bowl, beat the egg yolks.
Slowly beat the lemon mixture into the egg yolks; pour
the mixture back into the saucepan. Stir in the
butter and boiling water. Heat the lemon mixture to
boiling over med-high heat, stirring constantly.
Reduce the heat to med., and boil just 1 minute. Stir
in the lemon rind. Pour the lemon filling into the
piecrust.

Meringue – heat the oven to 350~. In a med. bowl,
with an electric mixer on high speed, beat the egg
whites and cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks
form. Spread the meringue over the lemon filling,
swirling the top and sealing to the edge of the crust.

Bake the pie 10 to 12 mins., or until the meringue is
golden brown. Cool on a wire rack.

—–

Popularity: 3% [?]