Lemon meringue pie #6

8 Servings

Ingredients

Quantity Ingredient
1 9\" piecrust; baked
1 cup Sugar
⅓ cup Cornstarch
¼ teaspoon Salt
½ cup Lemon juice Water; cold
3 Egg yolks
1 tablespoon Butter; or margarine
1½ cup Boiling water
1½ teaspoon Lemon rind; grated
3 Egg whites; at room temp
¼ teaspoon Cream of tartar
⅓ cup Sugar

Directions

LEMON FILLING

MERINGUE

Lemon Filling - in a 2-qt. saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon juice and cold water. In a med. bowl, beat the egg yolks. Slowly beat the lemon mixture into the egg yolks; pour the mixture back into the saucepan. Stir in the butter and boiling water. Heat the lemon mixture to boiling over med-high heat, stirring constantly. Reduce the heat to med., and boil just 1 minute. Stir in the lemon rind. Pour the lemon filling into the piecrust.

Meringue - heat the oven to 350~. In a med. bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the lemon filling, swirling the top and sealing to the edge of the crust.

Bake the pie 10 to 12 mins., or until the meringue is golden brown. Cool on a wire rack.

Date: Fri, 07 Jun 1996 07:41:44 -0700 From: Tonya <imbri@...>

MM-Recipes Digest V3 #158

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