3 Egg Yolks, beaten (save Egg Whites for meringue)
1 Lemon and its Rind, juiced and grated
1 Tablespoon Butter
1 Pie Shell, baked
3 Egg Whites
6 Tablespoons Sugar
1/4 Teaspoon Cream of Tartar
Instructions
Squeeze lemon juice out of lemon and grate its rind. Set aside.
Mix cold water with cornstarch to form a thin paste. Set aside.
In a heavy pan, mix hot water and sugar.
Add cornstarch paste and cook until mixture thickens and cook 15 minutes more, stirring constantly.
Stir a small amount of hot cornstarch mixture into eggs. Then, pour all eggs into the cornstarch mixture,
stirring constantly until well blended.
Cook for a few more minutes.
Add lemon juice and rind and butter. Stir well.
Pour into a baked pie shell.
Top with meringue-
Beat egg whites until frothy.
Add Cream of Tartar and continue beating until stiff enough to hold peaks.
Gradually beat in the sugar and continue beating until mixture is stiff and glossy. NOTE- Slow and
complete blending prevents beads of sugar.
Bake at 300 degrees until light brown.
Originally Submitted
6/22/2017
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