Lemon Meringue Pie is the perfect dessert for any occasion, especially during the summer months. With its tangy lemon filling and fluffy meringue topping, this pie is sure to impress your guests. But don’t let the fancy appearance fool you – this recipe is actually quite easy to make. With just a few simple ingredients and some patience, you’ll have a delicious homemade pie that everyone will love. So roll up your sleeves, grab your whisk, and get ready to whip up a dessert that will leave a lasting impression.
Ingredients:
- 9-inch Baked Pie Shell
- 1 1/2 cups sugar
- 1/3 cup plus 1 tablespoon cornstarch
- 1 1/2 cups water
- 3 egg yolks, slightly beaten
- 3 tablespoons butter or margarine
- 2 teaspoons grated lemon peel
- 1/2 cup lemon juice
- Meringue (recipe follows)
Directions:
- Bake pie shell as directed and let cool.
- Heat oven to 400 degrees F.
- Mix sugar and cornstarch in a medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
- Gradually stir at least half the hot mixture into a bowl of egg yolks and then blend egg mixture back into the hot mixture in pan (this prevents the eggs from cooking when you pour them into pot).
- Boil and stir for 1 minute.
- Remove from heat; stir in butter, lemon peel, and lemon juice.
- Pour into baked Pie shell.
- Heap the prepared meringue onto hot pie filling; spread over the filling, carefully sealing the meringue to the edge of the crust to prevent shrinking or weeping.
- Bake for about 10 minutes or until a delicate brown.
- Cool away from draft.
Meringue
Ingredients:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 tablespoon vanilla
Directions:
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat in vanilla.