Lemon Meringue Pie
Ingredients:
One store-bought or home-baked 9-inch pie shell
(Filling)
½ cup sugar
¼ tsp. salt
¼ cup cornstarch
1 ½ cup water
4 egg yolks
½ cup sugar
2 tbsps. butter or margarine
Zest of 1 lemon
5 tbsp., 1 tsp. lemon juice
(Meringue)
7 egg whites
¼ tsp. cream of tartar
½ cup sugar
• Preheat oven to 350 degrees.
• Whisk together sugar, cornstarch and salt. Gradually add water to dissolve cornstarch.
• Cook over medium heat, whisking until it reaches a full boil.
• Boil, covered, 10 minutes, stirring after every minute.
• In another bowl, whisk together yolks and sugar.
• Gradually whisk 1 cup of mixture in saucepan into yolk bowl.
• Return mixture to saucepan. Stir constantly for an additional 3 minutes.
• Remove from heat. Whisk in butter, lemon juice and zest until butter is melted.
• Using an electric mixer, whisk egg whites and cream of tartar in a separate bowl until mixture thickens.
• Beat in sugar in a slow stream until meringue holds stiff peaks.
• Pour filling into pie shell and spread meringue over top, covering filling completely and sealing it to pie shell.
• Draw meringue up into peaks and bake in middle of oven until golden and firm to the touch (approximately 15 minutes).
