Lemon Pie
2016-08-08- Cuisine: American
- Course: Dessert
- Skill Level: Easy
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- Prep Time: 40m
- Cook Time: 35m
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Ingredients (pie)
1 baked pie shell
1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tablespoons butter
1-1/2 teaspoons lemon extract
2 teaspoons vinegar
Ingredients (never fail meringue)
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
Method
Step 1
For pie, mix sugar and cornstarch together in top of double boiler. Add 2 cups of water.
Step 2
Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick, over boiling water for 25 minutes. Now add lemon extract and vinegar and stir thoroughly. Pour into pie shell and let cool.
Step 3
For meringue, blend cornstarch and water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold.
Step 4
With electric beater at highest speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer to high and beat well.
Step 5
Spread meringue over cooled pie filling. Bake at 350° for 10 minutes.