Very Lemony Meringue Pie

Name: Very Lemony Meringue Pie
Ingredients: 1 1/4 cups sugar; 1/3 cup cornstarch; 1 cup cold water; 3 egg yolks; 1 cup lemon juice; 3 tablespoons butter; 1 baked pie shell (9-inch); MERINGUE; 1 tablespoon cornstarch; 1/3 cold water; 3 egg whites; 1 teaspoon vanilla; 1 dash salt; 6 tablespoons sugar

14 ingredients

4 steps

Ingredients

1 1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 baked pie shell (9-inch)
MERINGUE
1 tablespoon cornstarch
1/3 cold water
3 egg whites
1 teaspoon vanilla
1 dash salt
6 tablespoons sugar

Directions

1

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
2

Stir a small amount of hot filling into egg yolks. Return to pan. Stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Add lemon juice and butter. Stir until butter is melted and mixture is blended. Pour into baked pastry shell.
3

MERINGUE: In a saucepan, combine cornstarch, and water until smooth, Cook and stir on medium until thickened, about 2 minutes. Remove from heat. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time on medium speed until peaks form. Gradually beat in cornstarch mixture 1 tablespoon at a time on high until stiff peaks form. Spread over hot filling.
4

Bake at 325F for 18-20 minutes. Cool on wire rack.