Lemon Meringue Pie II recipe
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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
Nutrition Info
- 330.4 caloriescarbohydrate: 62.9 gcholesterol: 80.6 mgfat: 8.3 gfiber: 0.9 gprotein: 3.2 gsaturatedFat: 3.2 gservingSize: -sodium: 136.9 mgsugar: 47.6 gtransFat: : -unsaturatedFat: : -
Directions Lemon Meringue Pie II
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.
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.
Pour filling into baked pie shell. Spread meringue over lemon filling.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.