Lemon Meringue Pie
|1||baked 9-inch (23 cm) pie crust||1|
|1-1/4 cups||sugar||300 mL|
|6 tbsp||cornstarch||100 mL|
|1/4 tsp||salt||1 mL|
|2 cups||water||500 mL|
|3||egg yolks, slightly beaten||3|
|1/2 cup||freshly squeezed lemon juice||125 mL|
|1 tbsp||butter||15 mL|
|1/4 tsp||lemon juice||1 mL|
|1/4 cup||sugar||50 mL|
Stir a small amount of cooked mixture into beaten egg yolks. Add egg mixture to remaining cooked mixture in saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in lemon juice and butter. Fill baked pastry shell with lemon filling.
To make meringue: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating. Spread meringue on filling. Seal to edge of crust to prevent shrinking.
Bake in 425Â°F (220Â°C) oven for 4 to 5 minutes or until meringue is golden.
Makes one 9-inch (23 cm) pie.
Note: In recipes where uncooked meringue is folded into a pudding or custard mixture, do not use eggs with cracked shells.
Number of Servings: 8
Nutrients per serving