Lemon Meringue Pie
Ingredients
- 1 1/4 c. Sugar
- 1 1/4 c. Water
- 1 T. Butter
- 5 T. Cornstarch
- 3 T. Water
- 3 Egg Yolks
- 2 T. Milk
- 1/4 t. Salt
- 3 Lemons (enough to make 1/2 c. juice...include a touch of grated peel & pulp)
- Meringue:
- 3 egg whites
- 1 tsp. lemon juice
- 6 Tbs. sugar
Instructions
- Mix sugar, water, butter; bring to a boil.
- Lower heat.
- With a wire wisk, stir in mixture of cornstarch and water.
- Cook until thick, stirring constantly.
- Beat in egg yolk, milk, salt; stirring constantly.
- When thickened enough, remove from heat.
- Add juice, peel and pulp to filling.
- Cool about 20 minutes.
- Pour into baked pie shell.
- Make Meringue:
- Using a deep mixing bowl and mixer at high speed, beat egg whites and lemon juice until nearly stiff.
- Use rubber spatula to scrape sides of bowl while mixing.
- Slowly add sugar while continuing to beat.
- When peaks can be formed, drop by spoonfuls on pie, covering all the filling to crust edge.
- Bake 350°For 5 minutes.
- Meringue should be lightly brown.
- 1 1/4 c. Sugar
- 1 1/4 c. Water
- 1 T. Butter
- 5 T. Cornstarch
- 3 T. Water
- 3 Egg Yolks
- 2 T. Milk
- 1/4 t. Salt
- 3 Lemons (enough to make 1/2 c. juice...include a touch of grated peel & pulp)
- Meringue:
- 3 egg whites
- 1 tsp. lemon juice
- 6 Tbs. sugar
Recipe Notes
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