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| Home -> [Fruits, Lemon, Tarts & Pies] -> [Deluxe lemon meringue pie Recipe] |
Deluxe lemon meringue pie
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Fruits, Lemon, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 1 1/2
| cup | Sugar | | 1/3
| cup | Cornstarch | | 1/4
| tsp | Salt | | 1 1/2
| cup | -Water, cold | | 1/2
| cup | Lemon juice | | 5
| large | Eggs, separated | | 2
| tbsp | Butter, or margarine | | 1
| tsp | Lemon rind, grated, to 3 tsp | | 1
| | 9" pastry shell, baked | | 1/4
| tsp | Cream of tartar | | 1/2
| cup | Sugar, plus | | 2
| tbsp | Sugar | | 1/2
| tsp | Vanilla extract |
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Procedures:
| 1 | Combine 1.?cups sugar, cornstarch, and salt in a lg. | | 2 | Heavy saucepan; mix well. | | 3 | Gradually add water and lemon juice, stirring until mixture is smooth. | | 4 | Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. | | 5 | Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. | | 6 | Cook 1 minute, stirring continuously. | | 7 | Remove from heat; stir in lemon rind. | | 8 | Pour into pastry shell. | | 9 | Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. | | 10 | Gradually add ?cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins).. | | 11 | Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. | | 12 | Bake at 325°F for 25 to 30 mins. | | 13 | Or until meringue is golden brown. | | 14 | Cool to room temp |
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