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Recipes - Lemon Meringue Pie

Recipe Name

Lemon Meringue Pie

 Submitted by Auntie
Recipe Description NO Crust Cool 2 Hours
Quantity 1 Quantity Unit 10 inch pie pan Servings  
Prep Time (minutes) 30 Cook Time (minutes) 10 Ready In (minutes) 40
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
largeegg yolks
1
1/2
cupsugar
1/3
cupCornstarch
1
tablespoonCornstarch
1
1/2
cup (8 fl oz)water
1
1/2
tablespoonbutter
1
1/2
tablespoonshortening
2
teaspoonLemon zest
1/2
cuplemon juice
3
largeeggs, white only
1/4
teaspooncream of tartar
6
tablespoonsugar
1/2
teaspoonPure vanilla extract
Steps
Sequence Step
1Beat egg yolks in small bowl - set aside
2In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice. Pour into pie pan.
4In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
5Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.






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