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Title: Lemon Meringue Pie
Categories: Polkadot Faylen Pie
Yield: 8 Servings
| 1 | Pastry for 9-inch pie | |
| 1/2 | c | Cornstarch |
| 1 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 1 3/4 | c | Cold water |
| 1 | ts | Lemon zest |
| 4 | Egg yolks, lightly beaten | |
| 1/2 | c | Lemon juice |
| 2 | tb | Butter |
| 4 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
Line pie plate with pastry and bake at 475 degrees for 8 minutes. Let cool. Mix the cornstarch, sugar, and salt thoroughly in a saucepan. Add water and stir until everything is completely dissolved. Cook over medium-low heat until mixture thickens, then add the lemon rind. Cook stirring, for 2-3 minutes.
Blend a little of the hot mixture into the beaten egg yolks, then slowly add the yolks to the pan, whisking constantly, then cook, stirring, 2-3 minutes over low heat.
Remove pan from heat and mix in lemon juice and butter. Pour into baked pie shell. Preheat the oven to 350 degrees (or 325 for a glass pie pan) and beat the egg whites until frothy in a metal bowl. Add cream of tartar and salt and continue beating, adding sugar about a Tablespoon at a time. Add vanilla and beat at high speed until whites are glossy and peaks hold up. Spoon the meringue around the edges of the warm pie filling first, then spoon remainder into center. Using a spoon or spatula, spread meringue evenly, then dip lightly across the top to make tiny peaks. Bake in center rack of oven 12-15 minutes, until peaks are lightly touched with brown.
Cool to room temperature, then cool at least 2 hours before serving.
Notes:One lemon does not make 1/2 cup of juice - top off the measure with ReaLemon.
Recipe By:The Doubleday Cookbook/Alison Meyer
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997
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