Lemon Meringue Pie
Be the first to rate this recipe
A home-kitchen version of lemon meringue pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 pie shell, baked
- 4 eggs, separated
- 1/2 c. sugar for filling
- 4 Tbsp. sugar for meringue
- 2 Tbsp. flour
- 3 Tbsp. water
- 1/4 tsp. salt
- 1 Tbsp. butter
- 4 Tbsp. lemon juice
- 2 tsp. lemon rind, grated
Method
Mix 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 3 tablespoons water and 1/4 teaspoon salt in top of double boiler. Stir over boiling water until mixture is thick and smooth.
Add butter, lemon juice and lemon rind.
Set aside to cool.
Beat 2 egg whites until stiff and fold in the cooled custard.
Pour into baked 9 inch pie shell.
Cover with a meringue made from remaining egg whites, with a few grains of salt, beaten in until frothy. Add 4 tablespoons sugar slowly and a few drops of vanilla until stiff, but not dry.
Pile on pie.
Bake at 300° for 20 minutes until meringue is golden brown.
Rate:
