Mmmm...Lemon Meringue Pie

recipe image


1 pie crust (homemade or frozen)


1-1/2 cups sugar

1/3 cup cornstarch

1/4 tsp. salt

1-1/2 cups cold water

1/2 cup fresh lemon juice

5  Egg yolks, well beaten

2 Tbsp. butter

1 to 3 tsp. freshly grated lemon peel


1 Tbsp. cornstarch

1/3 cup cold water

5 egg whites, room temperature

1/4 tsp. cream of tartar

1/2 cup sugar

1/2 tsp. vanilla


HEAT oven to 325°F. FILLING: MIX sugar, cornstarch and salt in large heavy saucepan. GraduallySTIR IN water and lemon juice until smooth. ADD egg yolks; stir until blended. ADD butter.
COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN lemon peel; set aside.
Immediately make MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.
POUR hot filling into piecrust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.

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