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Lemon Meringue Pie III
Lemon Meringue Pie III
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Make zesty lemon custard, fold in fluffy meringue, and top with more meringue for a decadent pie.
Ingredients:
  • 1 (9 inch) pie crust, baked
  • 1.5 cups white sugar
  • 0.5 teaspoon salt
  • 1.5 cups water
  • 0.5 cup cornstarch
  • 0.33329999446869 cup water
  • 4 eggs, separated
  • 0.5 cup lemon juice
  • 3 tablespoons butter
  • 0.5 cup white sugar
Instructions:
  • Preheat your oven to 325°F (165°C) to create the perfect cooking environment.
  • In a heavy saucepan, let 1 1/2 cups sugar and a pinch of salt mingle with 1 1/2 cups water over high heat until they reach a boil. In a small bowl, combine cornstarch with 1/3 cup water until you have a smooth paste. Gently incorporate this paste into the boiling sugar mixture, stirring continuously until thick and translucent. Remove from heat.
  • Combine egg yolks and lemon juice in a small bowl. Slowly add this mixture to the hot sugar mixture and bring to a boil while stirring constantly over heat. Remove from heat, then mix in grated lemon rind and butter. Chill in the refrigerator until lukewarm.
  • Combine egg whites and salt in a large glass or metal bowl and whip until foamy. Gradually add 1/2 cup sugar while whipping, beating until whites form stiff peaks. Gently fold about 3/4 cup of meringue into the lukewarm filling. Spoon the filling into the baked pastry shell and top the pie with the remaining meringue.
  • Bake in a preheated oven for 15 minutes until the meringue turns a lovely golden brown. Allow it to cool on a rack for a minimum of 1 hour before slicing.

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