Deluxe Lemon Meringue Pie
Yield
1 piePrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
water
cold |
|
| ½ | cup |
lemon juice
|
|
| 5 | large |
eggs
separated |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 9 | inch |
pie shell (9 inch)
baked |
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
+ 2 tablespoons sugar |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
water
cold |
|
| 118 | ml |
lemon juice
|
|
| 5 | large |
eggs
separated |
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
lemon zest
grated |
|
| 9 | inch |
pie shell (9 inch)
baked |
|
| 1.3 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
+ 2 tablespoons sugar |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Combine 1½ cups sugar, cornstarch, and salt in a large, heavy saucepan; mix well.
Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon-coloured; gradually stir into lemon mixture.
Add butter, and cook over medium heat, stirring constantly, until thickened and bubbly.
Cook 1 minute, stirring continuously.
Remove from heat; stir in lemon rind.
Pour into pastry shell.
Beat egg whites and cream of tartar at high speed just until foamy.
Gradually add ½ cup plus 2 tbsp sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Beat in vanilla and spread meringue over hot filling, sealing to edge of pastry.
Bake at 325 degrees for 25 to 30 minutes, or until meringue is golden brown.
Cool to room temp.
