Lemon Meringue Pie III Recipe

Ingredients
<br>- 1 (9 inch) pie crust, baked
<br>- 1 ½ cups white sugar
<br>- ½ teaspoon salt
<br>- 1 ½ cups water
<br>- ½ cup cornstarch
<br>- ⅓ cup water
<br>- 4  eggs, separated
<br>- ½ cup lemon juice
<br>- 2 teaspoons lemon zest
<br>- 3 tablespoons butter
<br>- ¼ teaspoon salt
<br>- ½ cup white sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
<br>


Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ½ teaspoon salt
- 1 ½ cups water
- ½ cup cornstarch
- ⅓ cup water
- 4 eggs, separated
- ½ cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- ¼ teaspoon salt
- ½ cup white sugar

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Mastodon Share