Lemon Meringue Pie

Recipe after the break

Lemon Meringue Pie – From Paula Deen

• 1 1/2 cups sugar
• Pinch salt
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 4 egg yolks, lightly beaten
• Grated zest of 1 lemon
• 1/2 cup fresh lemon juice
• 1 tablespoon butter
• One 9 inch prebaked pie shell
• 4 egg whites
• 1/2 teaspoon cream of tartar

Preheat oven to 350 degrees.

For the pie filling, stir together 1 cup sugar, salt, anc cornstarch in a 2-quart saucepan. Gradually stir in water until smooth and lump free. Add the egg yolks, stirring constantly.

Stir until smooth

Bring to a boil over medium heat and boil for 1 minute, make sure that the filling thickens to custard consistency before removing it from the heat. Stir in the lemon zest, lemon juice, and butter, and set aside to cool. Once cooled scoop the filling in the pie crust.

Zest of 1 lemon, and the juice of two lemons.

For the meringue, in a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy.  Add the remaining 1/2 cup of sugar 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.

Beat until stiff peaks form.

Spread some meringue around the edge of the fillinf first, touching the crust all around. Then fill the center with meringue. Using the end of the spatula, make peaks on the top of the pie.  Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature.  Then place in the refrigerator until you are ready to eat.

Nicely Browned Meringue