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I found this recipe on Allrecipes.com & it was submitted by Rhonda....it's excellent!
Lemon Meringue Pie
deep 9 or preferably 10" pie shell - baked
1 1/2 C white sugar
1/2 tsp salt
1 1/2 C water
1/2 C cornstarch
1/3 C water
4 eggs + 1 egg white - separated
1/2 C Lemon juice (2 large lemons squeezed fresh)
2 tsp lemon zest (zest the 2 lemons before squeezing & use all that zest)
3 Tbsp butter or margarine
1/4 tsp salt
1/2 C white sugar (heaping)
Combine in heavy sauce pan the 1 1/2 C sugar & water plus salt. Place over med/high heat & bring to boil. I a small bowl mix the cornstarch & 1/2 C water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil until thick & clear..stir constantly. Remove from heat.
In small bowl wish egg yolks & lemon juice. Whisk into hot sugar mixture. Return pan to heat & bring to boil & stir constantly until it boils. Remove from heat & stir in zest & butter. Let cool until lukewarm for approx 45 minutes.
In lg mixing bowl combine the 5 egg whites & salt. Whip until foamy. Gradually add the 1/2 C sugar while whipping. Beat until forms stiff peaks. When done, stir about 3/4 C meringue into lukewarm filling. Now spoon filling into pie shell. Cover pie with rest of meringue. Bake @ 325 for approx 17 minutes until slightly brown. Cook at least 1 hr before cutting.
Enjoy!!!! Yum and double YUM YUM!!!!
Lemon Meringue Pie
deep 9 or preferably 10" pie shell - baked
1 1/2 C white sugar
1/2 tsp salt
1 1/2 C water
1/2 C cornstarch
1/3 C water
4 eggs + 1 egg white - separated
1/2 C Lemon juice (2 large lemons squeezed fresh)
2 tsp lemon zest (zest the 2 lemons before squeezing & use all that zest)
3 Tbsp butter or margarine
1/4 tsp salt
1/2 C white sugar (heaping)
Combine in heavy sauce pan the 1 1/2 C sugar & water plus salt. Place over med/high heat & bring to boil. I a small bowl mix the cornstarch & 1/2 C water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil until thick & clear..stir constantly. Remove from heat.
In small bowl wish egg yolks & lemon juice. Whisk into hot sugar mixture. Return pan to heat & bring to boil & stir constantly until it boils. Remove from heat & stir in zest & butter. Let cool until lukewarm for approx 45 minutes.
In lg mixing bowl combine the 5 egg whites & salt. Whip until foamy. Gradually add the 1/2 C sugar while whipping. Beat until forms stiff peaks. When done, stir about 3/4 C meringue into lukewarm filling. Now spoon filling into pie shell. Cover pie with rest of meringue. Bake @ 325 for approx 17 minutes until slightly brown. Cook at least 1 hr before cutting.
Enjoy!!!! Yum and double YUM YUM!!!!
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