8 Tbsp sugar, 1 Tbsp cornstarch, 1/2 c water, 4 egg whites and 3/4 tsp vanilla
Instructions
Make the crust from the flour, salt, Crisco, egg yolk and cold milk. Cool before adding filling.
For lemon filling combine sugar, cornstarch, flour and salt in saucepan. Gradually add hot water, stirring constantly. Bring to boil over medium-high heat. Reduce temp to low, stirring constantly for 8 minutes. Remove from heat and add beaten egg yolks. Bring mixture to second boil over medium high heat. Reduce heat to low and cook 4 more minutes, stirring constantly. Remove from heat and stir in butter and lemon peel. Slowly add lemon juice, mixing well. Pour filling into cooled pie crust.
For meringue combine 2 Tbsp sugar, cornstarch and cold water in saucepan. Stir until cornstarch dissolves. Cook mixture over medium heat, stirring constantly. Remove from heat the mixture is clear. Cool. In separate bowl beat egg whites and vanilla into soft peaks. Gradually add remaining 6 Tbsp sugar, 1 Tbsp at a time. Beat mixture well after each tablespoon. Combine cornstarch mixture with egg whites and continue beating until stiff peaks form.
Evenly spread a 1/2 inch layer of meringue over filling. With pastry bag pipe the remaining meringue over top of pie for decoration. Bake in 350° oven for 12-15 mn or until meringue is golden brown.
Originally Submitted
11/29/2015
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