Very Lemony Meringue Pie
Source of Recipe
sherryinmo
List of Ingredients
1-1/4 cups granulated sugar
1/3 cup cornstarch
1 cup water, cold
3 large egg yolks
1 cup lemon juice
3 tblsps butter
1 baked 9" pastry shell
MERINGUE:
1 tblsp cornstarch
1/3 cup water, cold
3 large egg whites
1 tsp pure vanilla extract
dash salt
6 tblsps granulated sugar
Recipe
Heat oven to 325�F.
In saucepan, combine sugar & cornstarch. Stir in water until smooth. Over med heat, cook & stir until thickened & bubbly. Reduce heat; cook & stir 2 mins longer. Remove from heat; stir a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook & stir 2 mins longer. Remove from heat; add lemon juice & butter; stir until butter is melted & mixture is blended. Pour hot filling into pastry shell.
In saucepan, combine cornstarch & water until smooth. Cook & stir over med-low heat until mixture is thickened, about 2 mins. Remove from heat.
In mixing bowl, beat egg whites, vanilla & salt until foamy. Gradually beat in sugar, 1 tblsp at a time, on med speed until soft peaks form & sugar is dissolved. Gradually beat in cornstarch mixture, 1 tblsp at a time, on high speed until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
Bake in 325�F oven 18-20 mins until meringue is golden. Cool on wire rack 1 hr. Refrigerate pie at least 3 hrs before serving. Refrigerate any leftovers.
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