LEMON MERINGUE PIE II
A traditional lemon meringue pie, made entirely from scratch.
Provided by Cathy Brisco
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
- In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
- Pour filling into baked pie shell. Spread meringue over lemon filling.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 62.9 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 136.9 mg, Sugar 47.6 g
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