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Lemon Meringue Pie

9 inch    Baked pie shell  
1½ cups    Sugar  
1/3 cup    Plus 1 Tbsp Cornstarch  
1½ cups    Water  
3   Egg yolks, slightly beaten  
3 Tbs    Butter  
2 tsp    Grated Lemon peel  
1/2 cup    Lemon juice  
2 drops    Yellow food color  
For Meringue:  
1 Tbs    Corn Starch  
6 Tbs    Granulated Sugar  
1/2 cup    Water  
3   Egg Whites  
  Dash of Salt  
1 Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
2 Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Bring back to a boil and stir for 1 minute more.
3 Remove from heat; stir in butter, peel, juice and food color.
4 Pour into baked pie shell.
For meringue:
1 Combine cornstarch, sugar, water and salt and cook until thick and clear, about 3 minutes. Cool.
2 Beat egg whites until frothy. Continue beating while slowly pouring in cooked mixture. Beat for 5 minutes.
3 Heap on hot pie filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
4 Bake at 400° for 5 to 7 minutes, until golden brown.
5 Bake about 10 minutes or until delicate brown. Cool away from drafts.
 Recipe Source

Author: Grandma Chum (Virginia Carpenter-Winsryg)