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Tuesday, March 9, 2010

Lemon Meringue Pie

Baked Pie Shell (see Pie Crust)

Lemon Custard:

1 1/2 c sugar
3 T flour
3 T corn starch
1 1/2 c water
2 T butter
1/3 c lemon juice

In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter until melted. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.


3 egg whites
1/2 t vanilla
1/4 t cream of tartar
6 T sugar

In a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.

Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving.

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