Lemon Meringue Pie
Why I Love This Recipe
I found this one when my grandson requested that I make one. He gave it a 2 thumbs up.
Ingredients You'll Need
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
Directions
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.
