Lemon Meringue Pie
- 1 1/2 cups sugar
- 4 T. cornstarch
- 4 T. flour
- 1/2 tsp. salt
- 3 cups boiling water
- 4 egg yolks
- 1/3 cup + 1 T. lemon juice
- 1 pre-baked pie shell
Preparation -
Mix sugar, cornstarch, flour &
salt together. Add to 3 cups water in
saucepan. Bring to a boil, stirring
constantly over medium high heat. Reduce
heat and cook on low for a few minutes
until mixture thickens. Add egg yolks.
Stir in and cook for 2 more minutes. Stir in lemon
juice. Pour into prebaked pie shell.
Meringue Topping
- 4 egg whites
- 1/2 cup sugar
Beat egg whites until very stiff.
Fold in sugar. Spoon on top of lemon
filling. Bake at 325º for 15 minutes or
until edges of meringue topping are very lightly
browned. Cool at room temperature for 1
hour, then refrigerate for 2 to 3 hours
before serving.
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