Homemade Lemon Merangue Pie
1 baked pie crust in 9" pie pan FILLING 1-1/4 c. sugar 1/3 c. cornstarch Yolk from 4 large eggs 1/2 c. fresh lemon juice 2 tsp freshly grated lemon zest 2 c. water 2 tbsp butter, cut up MERINGUE Whites from 4 large eggs 1/2 tsp cream of tartar 1/2 c. sugar In 2 qt saucepan, whisk together sugar and cornstarch. Whisk in egg yolks and lemon juice until smooth. Stir in water; continue stirring over medium heat until mixture comes to a full boil. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat. Add butter and lemon zest, stirring until butter melts. Pour hot filling into prepared pie shell. In a medium bowl beat eggs whites and cream of tarter with electric mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in sugar, 1 tbsp at a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted. Spoon meringue around edge of filling; spread to edge of crust to seal. Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly. Bake 20 min or until meringue is browned and an instead-read thermometer inserted in center of meringue registers 160 F. Cool completely on wire rack, then refrigerate at least 2 hours or up to 8 hours. To serve, cut with long-bladed knife dipped in cold water. "a little wicked sugar never hurts" --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
