|
|
Lemon Meringue Pie |
1½ cups sugar
Pinch of salt
3 Tbs cornstarch
1½ cups cold water
4 egg yolks, lightly beaten
1 grated zest of lemon |
½ cup fresh lemon juice
1 Tbs butter
1 9-inch prebaked pie crust
4 egg whites
½ tsp cream of tartar |
| |
Preheat oven to 350°.
Filling - in a 2-quart saucepan, stir together 1 cup of
sugar, salt, and cornstarch. Gradually stir in water
until smooth. Add egg yolks, stirring constantly.
Bring to a boil over medium heat and boil for 1 minute.
Remove from heat and stir in the lemon zest, lemon juice,
and butter. Set aside to cool before filling pie
crust.
Meringue - beat egg whites and cream of tartar with an
electric mixer until foamy. Add the remaining ½ cup of
sugar 1 Tbs at a time. Continue beating until stiff
peaks form.
Spread meringue over pie filling and bake for 15 - 20
minutes until the meringue is lightly browned. |
|
|