Well-Seasoned Cookbook

flavorful recipes perfected over time

Lemon Meringue Pie

Filling:

1 cup sugar

1/4 cup cornstarch

1/2 tsp. salt

1 2/3 cups cold water

3 egg yolks

2 Tbsp. margarine or butter

1 1/2 tsp. grated lemon peel

1/3 cup fresh lemon juice

Meringue:

3 egg whites

1/4 tsp. cream of tarter

1/2 tsp. vanilla

1/4 cup sugar

Directions:

Prepare and bake pastry for unfilled one-crust pie using 9-inch pie pan. In medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat.

In small bowl, beat egg yolks; stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat; stir in margarine, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled, baked crust.

Reduce oven temperature to 350. In small deep bowl, beat egg whites, cream of tarter and vanilla at medium speed until soft peaks form, about 1 minute. Add 1/4 cup sugar, 1 Tbsp. at a time, beating at highest speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage. Use narrow spatula or knife to swirl meringue. Bake at 350 for 12 to 15 minutes or until light golden brown. Cool on wire rack; refrigerate 3 hours or until filling is set. Store in refrigerator. Makes 8 servings.