Lemon Meringue Pie Recipe #45882
Lemon Meringue Pie is one of my favorites and I am always on the lookout for the best recipe.
by Sharlene~W
40 min | 20 min prep
SERVES 6 -8
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups boiling water
- 2 teaspoons grated fresh lemon rind
- 1/3 cup fresh lemon juice
- 3 large eggs, separated
- 2 tablespoons butter
- 6 tablespoons granulated sugar
- 1 9-inch pie shell
- Preheat the oven to 325°F.
- In a medium-size heavy saucepan, combine 1 cup of sugar, the cornstarch, and salt.
- Mix until well blended.
- Gradually add the boiling water, stirring constantly and cook over moderate heat until the mixture thickens.
- Add the lemon rind and juice and stir.
- In a small bowl, beat the egg yolks until foamy.
- Add a small amount of the hot lemon mixture to them, stirring constant.
- Then pour the egg mixture into the lemon mixture in the saucepan, stirring.
- Add the butter and continue cooking, stirring, until the mixture is very thick.
- Pour into baked pie shell.
- In a medium-size mixing bowl, beat the egg white with an electric mixer until thickened.
- Gradually add the remaining 6 tablespoons sugar and beat until stiff peaks form.
- With a spatula, cover the pie with the meringue, being careful to seal all the edges.
- With a spoon, make a few peaks in the meringue.
- Bake just until the top has browned slightly, about 10 minutes.
- Cool completely before serving.
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5 stars