Lemon Blossom Pie with Tall N' Tender Meringue
Yield
1 piePrep
20 minCook
10 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
granulated |
|
| 4 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
separated |
|
| ⅓ | cup |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 6E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
separated |
|
| 79 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Combine sugar, cornstarch and salt in saucepan.
Mix well.
Add egg yolks, lemon juice and peel and water.
Beat with wire whisk until smooth.
Place over medium heat, bring to boil stirring briskly until clear and thickened.
Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell.
