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Lemon Meringue Pie

List of Ingredients




Makes 1 - 9 inch pie



1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar



Directions


1
Preheat oven to 325 degrees F (165 degrees C).
2
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan.
Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3
cup water to make a smooth paste. Gradually whisk into boiling sugar mixture.
Boil mixture until thick and clear, stirring constantly. Remove from heat.
3
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg
yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil,
stirring constantly. Remove from heat and stir in grated lemon rind and butter or
margarine. Place mixture in refrigerator and cool until just lukewarm.
4
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy.
Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form
stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling
into baked pastry shell. Cover pie with remaining meringue.
5
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool
on a rack at for at least 1 hour before cutting.

Recipe