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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Such a decadent lemony pie!! Sooooooo good!! Ingredients:
1 1/4 cups sugar |
1/3 cup cornstarch |
1 cup cold water |
3 egg yolks |
1 cup lemon juice |
3 tablespoons butter |
1 baked pie shell (9-inch) |
1 tablespoon cornstarch |
1/3 cold water |
3 egg whites |
1 teaspoon vanilla |
1 dash salt |
6 tablespoons sugar |
Directions:
1. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolks. Return to pan. Stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Add lemon juice and butter. Stir until butter is melted and mixture is blended. Pour into baked pastry shell.
3. MERINGUE: In a saucepan, combine cornstarch, and water until smooth, Cook and stir on medium until thickened, about 2 minutes. Remove from heat. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time on medium speed until peaks form. Gradually beat in cornstarch mixture 1 tablespoon at a time on high until stiff peaks form. Spread over hot filling.
4. Bake at 325F for 18-20 minutes. Cool on wire rack.
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