posted by bill 04-17-99 8:10 PM
Lemon Meringue Pie
1 baked pie shell
1 cup sugar
6 tbl. cornstarch
dash salt
2 cups milk
3 egg yolks, beaten
3 tbl. butter
1/3 cup lemon juice
3 tsp. finely grated lemon rind
Combine sugar, cornstarch and salt in the top of a double boiler or in a non stick sauce pan
and gradually add milk. Mix gently but thoroughly.
Stir and cook (over med heat if in saucepan) until thick, about 12-15 minutes. Be patient and keep stirring.
When thick, cover and cook on low for another 8 minutes, stirring every couple of minutes.
Remove from heat and pour a little of this over 3 beaten egg yolks.
Beat at the same time your adding it to keep the eggs from cooking into little chunks.
Return this mixture back to the rest of the mixture. Mix well. Cook another 2 minutes or so.
Remove from heat and add butter, lemon juice and grated lemon rind.
For a more lemony flavour add more rind not juice.
Cool mixture, stirring once in a while to allow steam to escape. When cool put into baked pie shell.
Top with meringue, and put into 350 oven for about 8 minutes (watch it!) to brown meringue.
Meringue:
3 egg whites stiffly beaten ( may add 1/8 tsp. cream of tartar), with 1 T. sugar.
Spread over pie filling, touching crust to help reduce shrinking when in the oven to brown.