Jennifer's Lemon Meringue Pie
1 1/2 cups sugar Pinch of salt 3 tablespoons cornstarch 1 1/2 cups cold water 4 egg yolks, lightly beaten Grated zest of 1 lemon 1/2 cup fresh lemon juice 1 tablespoon butter One 9-inch prebaked pie crust 4 egg whites 1/2 teaspoon cream of tartar Preheat the oven to 350 degrees. For the filling, in a 2-quart saucepan, stir together 1 cup of the sugar, the salt, and cornstarch. Gradually stir in the water until smooth. Add the egg yolks, stirring constantly. Bring to a boil over medium heat and boil for 1 minute. Remove from the heat. Stir in the lemon zest, lemon juice, and butter, and set aside to cool. Turn the filling into the pie crust. For the meringue, in a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form. Spread some meringue around the edge of the filling first, touching the crust all around. Then fill the center with meringue. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Serves - 6 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
