Lemon Meringue Pie

Lemon Meringue Pie


Ingredients

• 1 baked blind* 9-inch pie crust
• juice and zest of 1 lemon
• less than 1/4 cup lemon juice
• 1-1/3 cups sugar, divided
• 1/4 cup corn starch
• 1-1/2 cups cold water
• 3 eggs, divided into yolks and whites
• 1 tablespoon butter

Preparation:

Preheat oven to 350°F. Zest lemon over wax paper. Set aside. In a glass measuring cup, squeeze 1 lemon. Add extra lemon juice to measure 1/4 cup. Set aside.

In saucepan with a wire whisk, stir together 1 cup sugar and cornstarch. Slowly stir-in water until combined. Add egg yolks. Stir until completely combined.

Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Stir in reserved lemon juice, zest and butter.

Carefully spoon hot filling into pie crust.

Make meringue by placing egg whites into a dry and clean bowl. Beat them with mixer on high until foamy. Gradually beat in remaining sugar. Beat until stiff peaks form.

Spread meringue evenly over lemon filling, but not on the crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack for 30 minutes. Refrigerate Lemon Meringue Pie for at least 3 hours prior to serving.

Makes one 9-inch Meringue Pie with 6 large to 8 medium pieces.