- 1¼ cups sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1½ cups cold water
- 3 egg yolks
- 2 tablespoons butter or margarine
- 1 tablespoon grated lemon peel
- ½ cup fresh lemon juice
- Meringue
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
- ¼ cup sugar
- Preheat oven to 350.
- In 2-quart saucepan, mix 1¼ cups sugar, the cornstarch and salt.
- Gradually stir in cold water until smooth.
- Cook over medium heat, stirring constantly, until mixture boils.
- Boil 1 minute, stirring constantly. Remove from heat.
- In small bowl, beat egg yolks with fork.
- Stir about ¼ cup of hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture.
- Cook over low heat, stirring constantly, until mixture boils.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Stir in butter, lemon peel and lemon juice.
- Cool slightly, about 15 minutes.
- Pour into cooled baked shell.
- In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form.
- On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved.
- Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
- Bake at 350°F 12 to 15 minutes or until meringue is light golden brown.
- Cool completely, about 1 hour.
- Refrigerate until filling is set, about 3 hours.
- Store in refrigerator.
Recipe by Amish 365 at https://www.amish365.com/homemade-lemon-meringue-pie/
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