From the Better Homes and Gardens Cook Book
Lemon Meringue Pie
1 1/2 C sugar
3 Tbs cornstarch
3 Tbs flour
dash salt
1 1/2 C water
3 eggs
2 tbs butter
1/2 tsp shredded lemon peel
1/3 C lemon juice
1 9 inch baked pastry shell
Meringue
crust
Combine sugar, cornstarch, flour, and a dash of salt in a medium sized saucepan. Gradually add water. Cook over medium heat until thick and bubbly. Reduce heat for 2 minutes, stirring all along, then removed from heat.
Separate egg yokes from white, setting whites aside for meringue. Beat yolks. Stir about 1 c. of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
Stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pastry shell. Spread meringue over hot filling; seal to edge.
Bake at 350 deg. for 12-15 minute or until meringue is golden. Cool on a wire rack. Cover. Chill to store.
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