Best-Ever Lemon Meringue Pie
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1 1/2 cups sugar
1 1/2 cup water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 Tablespoons butter or regular margarine
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell
Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.
Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and 1/4 teaspoon salt in bowl; beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks form. Stir 2 rounded Tablespoonfuls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly.
Bake in 325 F. oven 15 minutes or until lightly browned. Makes 6 to 8 servings.
2 comments:
We must be on the same wavelength- I just posted about lemon meringue pie today too! I made a bunch of lemon curd and used it in some crêpes. I posted a recipe for the crêpes but not the tarts, I'll just link to yours instead.
This is a favorite, found you while looking on ebay for the Farm Journal cookbooks, I have a good collection going and purchased two last evening on Amazon. Usually I get them at flea markets, antique stores etc. I have about 15 so far but I really want to complete the collection. I have made several recipes with them, my newest is a Tuna Macaroni Salad that came out the best!!! Thanks, will have to try the lemon pie that is a favorite. Andi thewednesdaybaker
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