Char’s Lemon Meringue Pie

Char’s Lemon Meringue Pie

  • 1 ¼  cups sugar
  • 6  Tbsp cornstarch
  • ¼  tsp salt
  • 2  cups boiling water
  • 3  eggs, separated
  • grated rind of 1 lemon
  • 3 Tbsp fresh lemon juice
  • 1  Tbsp butter (I use unsalted)
  • 1  pre-baked 9” pie
  • 6 Tbsp powdered sugar neither granulated nor superfine

In top of a double boiler, combine sugar, cornstarch and salt and blend well.  Slowly add in boiling water, whisking as you add the water to avoid lumps. Cook over double boiler for 15 minutes stirring constantly until thick, then occasionally.

Mix together egg yolks, lemon rind and lemon juice. Add to thickened mixture and continue to cook, stirring constantly, for 2 minutes longer.  Cool for about 10 minutes, then pour into baked and cooled pie shell.

Gradually beat egg whites with powdered sugar added 1 Tbsp at a time, until stiff peaks form. Top pie with meringue and make pretty swirls.

In preheated 325 oven, brown until golden brown, about 20-25 minutes.

Advertisements
This entry was posted in Desserts and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s