LEMON MERINGUE PIE II

Lemon Meringue Pie II image

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

Ingredients

1 (9 inch) pie crust, baked
½ cup cold water
7 tablespoons cornstarch
1 ½ cups hot water
1 ½ cups white sugar
3 egg yolks, beaten
1 lemon, juiced and zested
1 tablespoon butter
3 egg whites
6 tablespoons white sugar
1 teaspoon lemon juice

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