Lemon Meringue
- 1 9" baked pie crust
- 3 large egg yolks
- 1-1/2 cups (350 ml) sugar
- 1/3 cup (80 ml) cornstarch plus
- 1 tbsp (15 ml) cornstarch
- 1-1/2 cups (350 ml) water
- 3 tbsp (45 ml) stick margarine or butter
- 2 tsp (10 ml) grated lemon peel
- 1/2 cup (125 ml) lemon juice
- 2 drops yellow food coloring
- 3 large egg whites
- 1-1/4 tsp (6 ml) cream of tartar
- 6 tbsp (90 ml) sugar
- 1/2 tsp (2 ml) vanilla
- Prepare and bake 9" pie crust.
- Use your favorite recipe.
- Heat oven to 400 degrees (200 C.).
- Beat egg yolks with a fork in small bowl.
- Mix sugar and cornstarch together in 2 quarts (1900 ml) pan.
- Gradually add and stir in water.
- Cook over medium heat, stirring constantly, until it thickens and boils.
- Boil and stir 1 minute.
- Immediately, stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan.
- Boil and stir 1 minute; remove from heat.
- Stir in margarine, lemon peel, lemon juice, and food color.
- Pour into crust.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high until foamy.
- Beat in sugar, 1 tbsp (15 ml) at a time; continue beating until stiff and glossy.
- Do Not underbeat.
- Beat in vanilla
- Spoon onto hot pie filling.
- Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping (very important!
- ).
- Bake 8-12 minutes or until meringue is light and brown.
- Cool with no draft.
- Cover and refrigerate until serving.
- Immediately refrigerate any remaining leftover pie.
crust, egg yolks, sugar, cornstarch, cornstarch, water, margarine, lemon juice, coloring, egg whites, cream of tartar, sugar, vanilla
Taken from online-cookbook.com/goto/cook/rpage/0013D0 (may not work)