posted by luvcookin 11-17-98 7:09 PM
Deluxe Lemon Merigue Pie
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
1/2 cup lemon juice
5 large eggs, separated
2 tablespoons butter or margarine
1 to 3 teaspoons grated lemon rind
1 baked Basic Pastry shell
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
Garnish: lemon twists
Preheat oven to 350° F.
Combine first 3 ingredients in a large heavy saucepan. Whisk in water and lemon juice until smooth. Beat egg yolks until thick and pale; stir into sugar mixture.
Add butter; cook over medium heat, whisk constantly until thickened and bubbly. Cook, stirring constantly, 1 minute. Remove from heat and stir in lemon rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla extract.
Spread meringue over hot filling, sealing to edge of pastry shell. Bake at 350° for 25 minutes until peaks are golden brown. Cool to room temperature. Garnish, if desired.
Makes 1 (9-inch) pie.
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