Lemon Meringue Pie • • • • • • • • • • •
Ingredients
BY CODY REGESTER
Directions
1 cup of white sugar Lemon Filling 2 tbsp of all-purpose flour 1. Preheat the oven to 3 tbsp of cornstarch 350 °F ¼ teaspoon of salt 2. In a medium saucepan, 1 ½ cups of water whisk together 1 cup of 2 lemons, juiced and zested sugar, flour, cornstarch, 2 tablespoons of butter and salt. Stir in water, lem4 egg yolks, beaten on juice and lemon zest. A 9 in. baked pie crust Cook over medium-high 4 egg whites heat, stirring frequently 6 tablespoons of white until the mixture comes to sugar a boil. Stir in butter. 3. Place egg yolks in a seperate bowl and gradually whisk in 1/2 cup of hot sugar mixture, stirring fast enough that the eggs do not cook. 4. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the baked pie crust. 7
Meringue 1. In a large glass or metal bowl, whip egg whites until foamy. Add sugar one tablespoon at a time, and continue to whip until stiff peaks form. Spread meringue over pie, spreading to the edges of the crust. 2. Bake in the preheated oven for 10 minutes, or until the meringue is golden brown. Remove from the oven and allow to cool for 1 hour. 3. Serve and enjoy.
Recipe from: Allrecipes Photos from: Cody Regester