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Lemon Meringue Pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 3/4 c, sugar

1/3 c. Cornstarch

Yolks from 4 eggs

Whites from 4 eggs

1/2 c. Fresh lemon juice

2 c. Water

2 TB butter, cut up

2 tsp freshly grated lemon zest

1/2 tsp cream of tartar

1 Pie Crust


Filling


Whisk 1 1/4 cups sugar and cornstarch in a 2 qt. Saucepan.


Whisk in egg yolks and lemon juice until smooth.


Stir in water; continue stirring over medium heat until mixture comes to a full boil.


Boil about 1 minute, stirring constantly, until filling is translucent and thick.


Remove from heat.


Add butter and lemon zest, stirring until butter melts.


Pour hot filling into baked pie shell.


Meringue:


Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.


Gradually beat in 1/2 cup sugar, 1TB. at a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.


Spoon meringue around edge of filling; spread to edge of crust to seal.


Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.


Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160*F.


Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.


To serve, cut with a long-blade knife dipped in cold water.


Pairs Well With


Notes

I found this one when my grandson requested that I make one. He gave it a 2 thumbs up.

Lemon Meringue Pie can be very tricky... :) If you don't let it cool I've found that my meringue whipes off easily.. it's really annoying. I will try this. Thanks! It's one of my favorite desserts.

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