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DELUXE LEMON MERINGUE PIE

Source of Recipe

reimanpub.com


List of Ingredients

1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
1/2 cup lemon juice
5 large eggs, separated
2 tablespoons butter or margarine
1 to 3 teaspoons grated lemon rind
1 baked Basic Pastry shell
For Meringue:
5 egg whites
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract






Recipe

COMBINE first 3 ingredients in a large heavy saucepan. Whisk in water and lemon juice until smooth.
BEAT egg yolks until thick and pale; stir into sugar mixture. Add butter; cook over medium heat, whisking constantly, until thickened and bubbly. Cook, stirring constantly, 1 minute. Remove from heat, and stir in lemon rind. Pour into pastry shell.
BEAT egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla extract. Spread meringue over hot filling, sealing to edge of pastry shell.
BAKE at 350° for 25 minutes or until peaks are golden brown. Cool to room temperature. Garnish, if desired. Makes 1 (9-inch) pie.