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 calories
carbohydrate: 62.9 g
cholesterol: 80.6 mg
fat: 8.3 g
fiber: 0.9 g
protein: 3.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 136.9 mg
sugar: 47.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  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.

  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.

  4. Pour filling into baked pie shell. Spread meringue over lemon filling.

  5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.

Recipe Yield

1 pie

Recipe Note

A traditional lemon meringue pie, made entirely from scratch.

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