Few pies offer the delicacy and richness of Lemon Meringue Pie. The silky filling is complemented by the crunchy crust and fluffy, sweet meringue. Simply wonderful.

Lemon Meringue Pie

Lemon Meringue Pie
Recipe type: Baked Goods
Cuisine: French
Serves: 6 servings
  • 1/4 Cup corn starch
  • 1/2 Cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 Cups water
  • 3 egg yolks
  • 2 Tablespoons butter, unsalted
  • 1 1/2 teaspoons grated lemon rind
  • 1/3 Cup lemon juice
  • 3 egg whites
  • 6 Tablespoons sugar
  1. Mix 1/4 cup corn starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler top. Slowly stir in 1 1/2 cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally.
  2. Beat 3 egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Gently stir in 2 tablespoons butter, 1 1/2 teaspoons grated lemon rind and 1/3 cup lemon juice.
  3. Cool to room temperature. Turn into baked 9-inch pastry shell.
  4. Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.
  5. Spread some meringue around edge of filling first touching crust all around; then fill in center.
  6. Bake in 350 degree F. oven 15 to 20 minutes or until meringue is lightly browned.


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