Lemon Meringue Pie -- Smooth, Tart Lemon Filling With Light and Fluffy Meringue

Lemon Meringue Pie -- Smooth, Tart Lemon Filling With Light and Fluffy Meringue

Marie is making a new recipe for a lemon meringue pie. This is a very delicious pie. Marie said to be sure to follow instructions completely to make your pie turn out delicious and set up good.

Lemon Meringue Pie
Ingredients:
• 1 pie crust pre-baked
• 1 ½ cup sugar
• ½ cup cornstarch
• ¼ teaspoon salt
• 2 cups water
• 1 tablespoon grated lemon zest
• 4 egg yolks
• 3 tablespoons butter
• ½ cup lemon juice
FOR THE MERINGUE:
• 6 egg whites at room temperature
• ¼ teaspoon cream of tarter
• ½ cup sugar
Instructions:
In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Filling will be getting thick.
Remove from heat and mix in with wire whip 4 egg yolks.
Return to heat for 1 minute stirring constantly.
Remove from heat and whisk in 3 Tbsp butter, then ½ cup lemon juice.
Pour into pie crust.
Let pie cool before adding meringue
Meringue Topping:
In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.
Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned (mine only took 8 minutes, watch carefully).
Let pie cool and then place in refrigerator for 4 to 7 hours to set up completely
Serve and enjoy !!!
Marie

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