Deluxe lemon meringue pie

1 Pie

Ingredients

Quantity Ingredient
-Sue Woodward
1½ cup Sugar
⅓ cup Cornstarch
¼ teaspoon Salt Water, cold
½ cup Lemon juice
5 larges Eggs; separated
2 tablespoons Butter; or margarine
1 teaspoon Lemon rind; grated, to 3 tsp
1 9\" pastry shell; baked
¼ teaspoon Cream of tartar
½ cup Sugar; plus
2 tablespoons Sugar
½ teaspoon Vanilla extract

Directions

Combine 1⅒/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add ½ cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry.

Bake at 325~ for 25 to 30 mins. or until meringue is golden brown.

Cool to room temp.

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