Bake pie shell. Heat oven to 400 degrees. Mix sugar and cornstarch in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, lemon peel, and lemon juice. Pour into pie shell.
Prepare meringue, spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, 8 to 12 minutes. Cool pie away from draft. Refrigerate any remaining pie immediately.
Meringue for 9 inch pie
3 egg whites
1/4 tsp cream of tartar
6 tbsps sugar
1/2 tsp vanilla
Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time, continue beating until stiff and glossy.
Do not underbeat. Beat in vanilla.
Originally Submitted
1/19/2009
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