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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 32 |
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I made this pie this weekend.This is the best Lemon Meringue Pie I have ever tasted that is made from scratch. I used Meyer lemons, the juice of a Meyer lemon is sweeter and less acidic then the juice of a regular lemon. A good old fashion Lemon pie! Ingredients:
1 baked 9 in. pie shell |
6 tablespoons cornstarch |
3 egg yolks, slightly beaten |
1/4 teaspoon salt |
1 tablespoon butter |
2/3 cup sugar |
1/4 cup lemon juice |
1/2 cup cold water |
1 tablespoon grated lemon rind |
1 1/2 cups boiling water |
3 egg whites |
1/4 cup sugar |
1/4 teaspoon cream of tartar |
Directions:
1. Combine cornstarch, salt, sugar and cold water together in a medium sized saucepan. Stir well. Gradually stir in boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
2. Mix a little of the hot mixture into egg yolks. Stir egg mixture into hot mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and lemon rind. Cool slightly, then pour into baked pie shell.
3. Beat egg whites and cream of tarter in glass bowl until soft peaks form. Gradually add sugar, while beating, until peaks are firm.
4. Spread meringue over lemon filling, making sure meringue touches pastry edges. Bake in a 350oF oven for 8-10 minutes or until peaks are golden. Cool before serving.
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