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Sweets

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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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