Lemon Meringue Pie III
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar
1 Preheat oven to 325 degrees F (165 degrees C).
2 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.
3 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.
4 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.
5 Bake in preheated oven for 15 minutes, until meringue is
slightly brown. Cool on a rack at for at least 1 hour before
cutting.
Makes 8 - 9 inch pie
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Recipe submitted by Marla
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