Tuesday, September 9, 2008

Lemon Meringue Pie

1 1/3 cups sugar
6 Tbsp. Cornstarch
dash salt
1 ¼ cup water
3 egg yolks, slightly beaten
1/3 cup lemon juice
2 Tbsp. Butter or margarine
2 tsp. Finely grated lemon zest
1 9 inch baked pie shell
3 egg whites
½ cup sugar
½ tsp. Cream of tartar

Combine sugar, cornstarch, salt and water in heavy saucepan and bring to a boil, stirring constantly. Cook until thickened. Stir about ½ cup cooked mixture into egg yolks, then stir egg yolks into filling. Cook for 3 minutes, stirring constantly. Remove from heat and add lemon juice, butter, and lemon zest. Pour into baked pie shell. Whip egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Spread over filling, sealing to edges. Bake at 350° for 15-20 minutes until golden. Yield: 1 pie.