Lemon Meringue Pie
From blueeyes68ky 16 years ago
- 10 minutes to make
- Serves 8
I found this recipe on my new box of Argo corn starch and the photo looks so good I though I would share the recipe.
Ingredients
- 1 (9-inch) baked deep dish pie crust shopping list
- 1/2 cup ARGO corn starch shopping list
- 1 1/2 cups sugar shopping list
- 2 cups water shopping list
- 5 egg yolks, lightly beaten shopping list
- 1/2 cup lemon juice shopping list
- 1 Tbsp. grated lemon peel (1 lemon) shopping list
- 2 Tbsp. butter or margarine shopping list
- 5 egg whites shopping list
- 1/2 cup sugar shopping list
- 2 tsp. ARGO corn starch shopping list
How to make it
- Mix corn starch, 1 1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8 to 10 minutes), reduce heat and continue stirring for one minute more very thick. Remove from heat; stir in lemon juice, lemon zest, and butter until smooth.
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- Pour hot filling into pie crust.
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- Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
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- Top pie by spooning meringue over hot pie filling, making sure meringue touches edges of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.
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- Bake: Place oven rack in bottom third of preheated 375 degree F oven. Bake 10 minutes, until peaks are lightly browned.
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- Cool at room temperature for 30 minutes. Chill for a minimun of 3 hours before serving.
The Rating
Reviewed by 16 people-
This is my Father's favorite Lemon Pie! You get my 5.
Ferri
cookinggood
in Leesburg loved it
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You have my 5 as well. This is a fantastic post.
chefmeow
in Garland loved it
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This sounds just luscious!!! You have my 5!!
wdsdy
in loved it
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