Lemon Meringue Pie

Lemon Meringue Pie

Pie crust for 9 inch pie

1-1/4 cups sugar

1/4 cup cornstarch

3 Tbsp. flour

1/4 tsp. salt

1-1/2 cups water

3 egg yolks, lightly beaten

2 Tbsp. butter

1-1/2 tsp. grated lemon peel

1/3 cup lemon juice

MERINGUE:

1/2 cup sugar, divided

1 Tbsp. cornstarch

1/2 cup cold water

4 egg whites

3/4 tsp. vanilla

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 Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim to 1/2 inch beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.

 

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

 

Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.

 

For meringue, in a saucepan, combine 2 Tbsp. sugar and cornstarch. Gradually stir in cold water. cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.

 

In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 Tbsp. at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

 

Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

 

Recipe taken from Taste of Home.