Lemon Meringue Pie

🧂 Ingredients

• 4 tbsp. cornstarch
• 4 tbsp. UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1/2 tsp. salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups boiling water
• 1 tbsp. unsalted butter
• 1/4 tsp. lemon rind

  gratings
• 1/3 cup lemon juice
• 4 large egg yolks

  slightly beaten
• 1 Baked pie shell
• 4 large egg whites
• 1/2 cup granulated sugar
• 2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• dash salt

Instructions

• 1 Mix in a medium saucepan the cornstarch, flour, salt and granulated sugar.
• 2 Add boiling water.
• 3 Cook and stir over medium heat until the mixture boils.
• 4 Lower heat, cover and cook about 10 minutes. (I have had this take as long as 20
  minutes).
• 5 Add butter, lemon rind, lemon juice and egg yolks.
• 6 Cook and stir until thick.
• 7 Cool.
• 8 Prepare and bake a 9” pie shell.
• 9 Cool.
• 10 Using 4 egg whites make meringue.
• 11 Pile the filling into the cooled shell.
• 12 Spoon the meringue on top, spreading well to the edge.
• 13 Bake at 300° until delicately brown (15-20 minutes).
• 14 Put egg whites in a medium sized bowl.
• 15 Beat with mixer until soft peaks form when you lift out the beater.
• 16 Beat in 1 tsp. at a time the granulated sugar; add salt and lemon juice.
• 17 Spoon the meringue evenly over the pie but do not make it too smooth.
• 18 Spread well to the edge so that the meringue will not shrink as it bakes.
• 19 If a meringue “weeps,” too much sugar was used or the sugar was too coarse.
• 20 To cut a meringue pie easily, dip the knife in hot water.

Nutrition Info