Lemon Meringue Pie Recipe

From Dorothy McNett's Recipe Book.

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Lemon Meringue Pie

1 baked pie crust

1 cup sugar
1/3 cup cornstarch
2 cups water
4 eggs, separated
1/3 cup lemon juice
1 tablespoons lemon zest
1/4 teaspoon real vanilla extract
1 tablespoon butter
1/2 teaspoon cream of tartar
pinch of sea salt
1/2 cup sugar
1 teaspoon real vanilla extract

Prepare and bake the pie crust. Set aside. Preheat oven to 350 degrees. In a batter bowl, whisk together the sugar and cornstarch. Whisk in water. Microwave on high 2 minutes. Whisk well. Microwave another 2 minutes and whisk. Microwave another 2-3 minutes, and whisk until thickened. Whisk the egg yolks in a separate bowl, and add a little of the hot thickened mixture into them. Carefully whisk the egg yolks into the hot mixture, stir in the lemon juice and lemon zest. Microwave on High 2 minutes. Whisk in vanilla and butter. Spoon into baked pie shell. Beat the 4 egg whites plus one additional white, salt, and cream of tartar until soft peaks form. Slowly add the 1/2 cup sugar, while beating constantly, and add the vanilla, and beat until the meringue forms nice, stiff peaks. Dollop the meringue onto the lemon filling, spreading it gently to make sure that it touches the crust. Bake until lightly browned, about 10 minutes.

Recipe created 1996-03-26.

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