PERFECT LEMON MERINGUE PIE
Steps:
- Mix 1/2 cup cornstarch, l- l/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8 to 10 minutes), reduce heat and continue stirring for one minute until very thick. Remove from heat; stir in lemon juice, lemon zest, and butter until smooth. Pour hot filling into baked pie crust.
- Beat egg whites in mixer at high speed, until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons cornstarch, beating until stiff peaks form (tips stand straight) about 3 minutes. Top pie by spooning meringue over hot pie filling, making sure meringue touches edge of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.
- Bake: Place oven rack in bottom third of preheated 375 degrees F oven. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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