Lemon Meringue Pie

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Lemon Meringue Pie has to be one of my favorites. I have to admit though that I usually add just a bit more juice than the recipe calls for. Be careful to whisk the filling well while cooking to avoid scorching or scrambling the eggs.

Preparation Time: 1 Hour Serving Size: 8

(1) 9 inch pie crust, baked
1 1/2 cups water, heated
1/4 cup cornstarch
1 cup sugar
1/4 cup fresh lemon juice

1 tablespoon lemon zest
3 eggs, separated
6 tablespoons sugar

Heat oven to 425°. Heat water in a small saucepan to a gentle boil while combining cornstarch, sugar, lemon juice and zest in a medium saucepan. Add beaten egg yolks to the medium saucepan and stir. Gradually add boiling water while whisking. Heat to boiling over direct heat. Boil gently for 1 minute, stirring constantly. Pour into pre-baked pie shell. Beat egg whites in a clean bowl until foamy. Gradually add 6 tablespoons of sugar, one tablespoon at a time. Beat until stiff. Spread meringue over lemon curd to seal the edges. Bake 4-5 minutes until meringue turns golden brown.

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Updated Saturday, January 05, 2013
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