Lemon Filling: Med Scpan whisk Sugar, Corstarch, Flour and salt. Slowly stir in cold water, lemon juice, and lemon zest. Bring to a rolling boil over medium high heat. Stir In butter.
Place egg yolks in small bowl, and gradually temper in 1/2 cup of hot sugar mixture. Whisk new egg yolk mixture into remaining sugar. Continue to cook over low heat until mixture, stirring constantly until thick. Remove and pour into pie crust. refrigerate covered with foil about 1 hour (until firm)
Meringue: In Large glass bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks from. Spread Meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes or until meringue is golden brown
Serving
Suggestions
plate and fork
Originally Submitted
12/5/2008
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