Lemon Meringue Pie III
Recipe information
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Cooking:
-
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Servings per container:
8
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Source:

Ingredients for - Lemon Meringue Pie III

1. Pie crust, baked - 1 (9 inch)
2. White sugar - 1 ½ cups
3. Salt - ½ teaspoon
4. Water - 1 ½ cups
5. Cornstarch - ½ cup
6. Water - ⅓ cup
7. Eggs, separated - 4
8. Lemon juice - ½ cup
9. Lemon zest - 2 teaspoons
10. Butter - 3 tablespoons
11. Salt - ¼ teaspoon
12. White sugar - ½ cup

How to cook deliciously - Lemon Meringue Pie III

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

3. Stage

In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.

4. Stage

In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.

5. Stage

Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.