Lemon Meringue is my sisters favorite pie and because it her birthday today, I have made pie! This little creation is so yummy. The lemon is tart but sweet and the combination makes me salivate just thinking about cutting into this bugger and eating it! Of course I won't since I have to go deliver it to my sister! Happy Birthday Shirley! Enjoy!
Lemon Meringue Pie
For a 9-inch pie:
1 1/2 cups sugar
7 Tbl constarch
Dash salt
1 1/2 cups water
2 tsp grated lemon peel
2 Tbls butter
1/3 cup lemon juice
1 baked 9-inch pastry shell
4 egg whites
2 tsp lemon juice
7 Tbls sugar
Oven 350 degrees
In suacepan, combine 1 1/2 cups sugar, the cornstarch, and salt. Blend in water.
Bring to boiling over medium heat and cook, stirring constantly, till thick, about 5 min.
Remove from heat; stir small amount of hot mixture into egg yolds, then return to remaining hot mixture in pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.
Add lemon peel and butter. Slowly stir in 1/3 cup lemon juice. Cool to lukewarm. Pour into cooled baked pastry shell.
Beat egg whites with 2 tsp lemon juice until soft peaks form. Gradually add 7 Tbls sugar, beating until stiff peaks form and sugar has dissolved.
Spread meringue over filling, sealing to edges of pastry to avoid shrinking. Bake in moderate oven (350 degrees) 12-15 minutes or until meringue is golden brown. Cool thoroughly before serving (if you can wait!! :) You will make this again and again!!! Enjoy!
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