Email to George      

Lemon Meringue Pie

Source of Recipe

Back of the Box


List of Ingredients

1-CUP SUGAR
¼ CUP KINGSFORD CORN STARCH
1 ½ CUPS COLD WATER
3 EGG YOLKS, SLIGHTLY BEATEN
GRATED PEEL OF 1 LEMON
¼ CUP LEMON JUICE
1 TBSP BUTTER
1 BAKED (9-INCH) PIE CRUST
3 EGG WHITES
1/3-CUP SUGAR



Recipe

IN MEDIUM SAUCEPAN
COMBINE 1 CUP SUGAR AND CORN STARCH.
GRADUALLY STIR IN WATER UNTIL SMOOTH.
STIR IN EGG YOLKS.
STIRRING CONSTANLTY, BRING TO BOIL OVER MEDIUM HEAT,
BOIL 1 MINUTE.
REMOVE FROM HEAT.
STIR IN NEXT 3 INGREDIENTS. (LEMON PEEL, LEMON JUICE, BUTTER)
SPOON HOT FILLING INTO CRUST.

IN SMALL MIXER BOWL
BEAT EGGS WHITES AT HIGH SPEED UNTIL FOAMY.
GRADUALLY BEAT IN REMAINING 1/3 CUP SUGAR UNTIL STIFF PEAKS
FORM.
SPREAD MERINGUE EVENLY OVER HOT FILLING, SEALING TO CRUST.

BAKE IN 350 DEGREE OVEN 15-20 MINUTES OR UNTIL GOLDEN.

COOL ON RACK. REFRIGERATE. MAKES 8 SERVINGS.

TO JUICE LEMONS; DROP THEM IN HOT WATER FOR A FEW MINUTES. THIS BREAKS DOWN THE MEMBRANED INSIDE THE FRUIT SO YOU’LL GET MORE JUICE.

When making meringue, make sure the egg whites are at room temperature before using. Also be sure the bowl and beaters are free of any greasy residue.

OLD EGG WHITES MAKE HIGHER AND BETTER MERINGUES THAN FRESH EGGS.

FOR HIGHER MERINGUES, ADD A BIT OF BAKING POWDER TO THE ROOM TEMPERATURE EGG WHITES.