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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I found this recipe on my new box of Argo corn starch and the photo looks so good I though I would share the recipe. Ingredients:
1 (9-inch) baked deep dish pie crust |
1/2 cup argo corn starch |
1 1/2 cups sugar |
2 cups water |
5 egg yolks, lightly beaten |
1/2 cup lemon juice |
1 tbsp. grated lemon peel (1 lemon) |
2 tbsp. butter or margarine |
5 egg whites |
1/2 cup sugar |
2 tsp. argo corn starch |
Directions:
1. Mix corn starch, 1 1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8 to 10 minutes), reduce heat and continue stirring for one minute more very thick. Remove from heat; stir in lemon juice, lemon zest, and butter until smooth.
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3. Pour hot filling into pie crust.
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5. Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
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7. Top pie by spooning meringue over hot pie filling, making sure meringue touches edges of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.
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9. Bake: Place oven rack in bottom third of preheated 375 degree F oven. Bake 10 minutes, until peaks are lightly browned.
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11. Cool at room temperature for 30 minutes. Chill for a minimun of 3 hours before serving.
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