Lemon Meringue Pie
CATEGORIES
INGREDIENTS
  • 1 1/4 Cups sugar
  • 1/8 tsp. salt
  • 6 Tbls. cornstarch
  • 2 Cups boiling water
  • Grated rind of 1 lemon
  • 4 Tbls. butter
  • 3 egg yolks carefully separated)
  • 1/2 Cup lemon juice
  • 1 baked 9" pie shell
  • Meringue:
  • 3 egg whites
  • Pinch of salt
  • 1 tsp. lemon juice or vanilla
  • 6 Tbls. sugar
DIRECTIONS
  1. Mix sugar, salt, and cornstarch. Add water and lemon rind. Cook gently, stirring until thickened; simmer for 10 minutes. Add butter but do not stir. Mix egg yolks with lemon juice and stir into hot sugar mixture. When thogoughly blended, put into lightly browned pastry shell and bake at
  2. 400 degrees for 10 minutes. Top with meringue (see below) and continue baking at 350 degrees until lightly browned.
  3. Yield: 6 - 8 servings
  4. Meringue:
  5. Beat egg whites and salt until soft peaks form. Add lemon juice or vanilla and beat in sugar gradually until meringue is stiff.
RECIPE BACKSTORY
It's sooooo good, if I do say so myself.