Description
Wonderful lemon meringue pie from one of our local restaurants.
Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ½ teaspoon salt
- 1 ½ cups water
- ½ cup cornstarch
- ⅓ cup water
- 4 eggs, separated
- ½ cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- ¼ teaspoon salt
- ½ cup white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar
- salt
- and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl
- mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear
- stirring constantly. Remove from heat.
- In a small bowl
- whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil
- stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl
- combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes
- until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Servings: 8