Filling-Stir sugar, flour, cornstarch and dash of satl. Graduall-y stir in 1 1/2 cups of water. Cook and stir over meduim-high heat till thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Slighly beat egg yolks with fork. Gradually stir about 1 cup of hot filling into yolks. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to a gental boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep filling warm.
Meringue-In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with a electic mixure on medium about 1 minutes ot till soft peaks form. Graduall add sugar 1 table spoon at a time oh high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissoves.
Pour warm filling into pie crust. Spread meringue over warm filling, seal to edge. Bake at 350 oven for 15 minutes. Cool on wire rack 1 hour. Chill 3 to 6 hours.
Originally Submitted
9/14/2011
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