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Sunday

Lemon Meringue Pie

Ingredients:

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 egg whites.
2 cups water.
1 ½ cups sugar.
½ cup cornstarch.
½ cup sugar.
½ cup lemon juice.
2 tablespoons butter.
1 tablespoon grated lemon peel.
½ teaspoon cream of tartar.
Pinch of salt.

Directions:

In a sauce pan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat stirring frequently. Bring to a boil and boil for 60 seconds.

Gently stir half of mixture into egg yolks; then stir the yolk mixture into the saucepan.

Cook over low heat, contstantly stirring another 2 minutes.

Remove from heat and add butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat oven to 350°F (175°C).

Beat egg whites and cream of tartar until they turn foamy.

Gradually add half cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling.

Bake 20 minutes.