Lemon Meringue Pie
- 1 cup water
- 1 cup sugar
- 2 Tbsps cornstarch
- 2 eggs
- The juice and grated rind of 1 lemon
- A pinch of salt
- 2 Tbsps sugar for the meringue
- Paste
Boil the water and sugar together. Add the cornstarch moistened with a little cold water. Cook 5 minutes. Put in the egg yolks, the lemon juice, rind and salt. Cool slightly. Pour into a previously baked crust. Cover with a meringue made by beating the egg whites with the 2 tablespoons of sugar. Put into a moderately warm oven at 375° to set and brown the meringue.
The reason so many meringues are failures is because they are baked in too hot an oven and consequently browned before the egg white has had a time to set all the way through.
The reason so many meringues are failures is because they are baked in too hot an oven and consequently browned before the egg white has had a time to set all the way through.
Submitted by Aug 4, 2009
15 min 30 min 45 min
15 min 30 min 45 min