Lemon Meringue Pie II Recipe

Ingredients
<br>- 1 (9 inch) pie crust, baked
<br>- ½ cup cold water
<br>- 7 tablespoons cornstarch
<br>- 1 ½ cups hot water
<br>- 1 ½ cups white sugar
<br>- 3  egg yolks, beaten
<br>- 1  lemon, juiced and zested
<br>- 1 tablespoon butter
<br>- 3  egg whites
<br>- 6 tablespoons white sugar
<br>- 1 teaspoon lemon juice
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler.  Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler.  Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
<br>step 3: In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
<br>step 4: Pour filling into baked pie shell. Spread meringue over lemon filling.
<br>step 5: Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
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Ingredients
- 1 (9 inch) pie crust, baked
- ½ cup cold water
- 7 tablespoons cornstarch
- 1 ½ cups hot water
- 1 ½ cups white sugar
- 3 egg yolks, beaten
- 1 lemon, juiced and zested
- 1 tablespoon butter
- 3 egg whites
- 6 tablespoons white sugar
- 1 teaspoon lemon juice

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
step 3: In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
step 4: Pour filling into baked pie shell. Spread meringue over lemon filling.
step 5: Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.

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