Lemon Meringue Pie
- 1 1/2 cups boiling water
- 1 1/4 cups sugar
- 5 Tbsps cornstarch
- 2 eggs, whites & yolks separated
- 1/8 tsp salt
- Rind of 2 lemons, grated
- Juice of 2 lemons
- Baked pastry shell
- 2 Tbsps sugar, additional
Boil the sugar and water together until the sugar is dissolved. Pour over the cornstarch, moistened with a little additional water. Return to the fire and cook for 3 minutes (be patient, you rascal).
Add the egg yolks, salt, grated lemon rind and lemon juice. Let cool slightly.
Turn into the pastry shell. Cover with meringue made by beating the egg whites with the additional sugar until "dry."
Put in a cool oven at 300°F for approximately ten minutes to set and slightly color the meringue.
(The reason meringues frequently fail is that they are baked in too hot an oven, consequently becoming over colored before the egg white is set through. Drops of water forming on the meringue after baking indicate too slow an oven.)
Add the egg yolks, salt, grated lemon rind and lemon juice. Let cool slightly.
Turn into the pastry shell. Cover with meringue made by beating the egg whites with the additional sugar until "dry."
Put in a cool oven at 300°F for approximately ten minutes to set and slightly color the meringue.
(The reason meringues frequently fail is that they are baked in too hot an oven, consequently becoming over colored before the egg white is set through. Drops of water forming on the meringue after baking indicate too slow an oven.)
Submitted by Mar 27, 2010
15 min 30 min 45 min
15 min 30 min 45 min