Lemon Meringue Pie
- 1 1/2 c. sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. flour
- 1 1/2 c. water
- 2 eggs
- 2 Tbsp. butter
- 1/3 c. lemon juice
- 1/2 tsp. finely shredded lemon peel
- 1 (9-inch) pie crust (baked)
- meringue for pie
- In medium saucepan, combine sugar, cornstarch, flour and dash of salt.
- Gradually add water.
- Cook and stir over medium-high heat, until thickened and bubbly.
- Reduce heat, cook and stir 2 more minutes.
- Remove from heat.
- Separate eggs and set aside whites for meringue.
- Beat egg yolks slightly.
- Stir about 1 cup hot mix into yolks.
- Return mix to saucepan and bring to gentle boil.
- Cook and stir 2 minutes.
- Remove from heat.
- Stir in butter and lemon peel.
- Gradually stir in lemon juice, mixing well.
- Pour hot filling into baked pie shell.
- Spread meringue over.
- Seal and bake at 350u0b0 for 12 to 15 minutes, until golden.
- Cool.
sugar, cornstarch, flour, water, eggs, butter, lemon juice, lemon peel, pie crust, meringue
Taken from www.cookbooks.com/Recipe-Details.aspx?id=290393 (may not work)