Lemon Meringue Pie Recipe

Ingredients

• 1/2 cup sugar
• 1/4 cup cornstarch
• Pinch salt
• 2 cups cold water
• 2 egg yolks, lightly beaten
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon butter
• MERINGUE:
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 6 tablespoons sugar
• Pastry for single-crust pie (9 inches), baked

Directions

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.
• For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.

Lemon Meringue Pie published in Taste of Home December/January 2008, p34