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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 325ºF.

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 325ºF 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.