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Lemon Meringue Pie (Good Fixins)
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
pie crust (9 inch) 1 1/2
cups
sugar 1/3
cup
cornstarch 1
tablespoon
cornstarch 1 1/2
cups
water 3
egg yolks,
slightly beaten
3
tablespoons
butter or margarine 2
teaspoons
grated lemon peel 1/2
cup
lemon juice 1
drops
yellow food coloring,
if desired (1 to 2)
3
egg whites 1/4
teaspoon
cream of tartar 6
tablespoons
sugar 1/2
teaspoon
vanilla
Directions:
1.
Make and bake pie crust.
2.
In saucepan blend sugar and cornstarch. Gradually stir in water. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel and juice and food coloring. Immediately pour into baked pie shell. Heap meringue on hot pie filling; spread over filling, carefully sealing the meringue onto edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicately browned (?350F). Cool pie away from draft.
3.
Variation: Lime Meringue Pie: Follow recipe for Lemon Meringue Pie except - decrease cornstarch to 1/3 cup and omit butter. Substitute 2
teaspoons grated lime peel and 1/4 cup lime juice for the lemon peel and juice and green food coloring for the yellow.
4.
Meringue for 9-inch pie: Beat egg whites and cream of tartar until frothy. Beat in sugar, 1 T at a time; continue beating until stiff and glossy. DO NOT UNDERBEAT! Beat in vanilla.
5.
Variation: Brown Sugar Meringue: Prepare meringue as directed above except - substitute brown sugar (packed) for granulated sugar.
Separate eggs carefully; even the smallest amount of egg yolk can prevent the whites from whipping.
Separate eggs carefully; even the smallest amount of egg yolk can prevent the whites from whipping.
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