Lemon Meringue Pie


Makes 1 9 – inch pie


1 baked pie shell

juice and rind of 1 lemon

1 cup plus 1 tablespoon cold water

1/2 cup plus 6 tablespoons sugar

2 tablespoons butter

3 tablespoons cornstarch

3 eggs, separated

1/8 teaspoon salt

1/8 teaspoon cream of tartar

In a saucepan, combine the lemon rind and juice, 1 cup of the water, and 1/2 cup of the sugar.

Bring to a boil.

Meanwhile, dissolve the cornstarch in the remaining water and add the egg yolks.

Add the egg yolks to the boiling lemon mixture and return to a boil, whisking continuously until thickened, about 3 minutes.

Remove from heat and let cool.

For the meringue, beat the egg whites with the salt and cream of tartar until soft peaks form.

Add the remaining sugar and beat until stiff peaks form.

Spoon over pie, pushing up to the edges to seal.

Bake at 400 degrees F until golden, 12 – 15 minutes.

Printable Version with Adobe

Printable Version with Microsoft Word


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