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Categories:
crust filling sugar conrstarch water egg yolks lemon juice lemon rind butter topping egg whites cream of tartar sugar
Viewed: 47 - Published at: 9 years agoIngredients
- 1 baked pie crust
- Filling:
- 1 1/2 cups sugar
- 4 Tbs conrstarch
- 1 1/2 cups water
- 5 egg yolks
- 1/4 cup lemon juice
- 1 Tbs grated lemon rind
- 1/4 cup butter
- Topping:
- 5 egg whites
- pinch of cream of tartar
- 10 Tbs sugar
Method
- 1. In medium sauce pan, mix sugar, corn starch and water. Cook over medium heat, stirring often, until thickened. Remove from heat.
- 2. Scramble egg yolks in small bowl. Slowly add a little hot lemon mix to eggs, whisking well after each addition, until you have added about half the mix.
- 3. Stir egg mixture back into sauce pan with the rest of the lemon mix. Return to low heat and cook for 1 minute, stirring constantly. Remove from heat.
- 4. Add lemon juice, grated rind and butter. Stir well until butter is melted and well combined.
- 5. Pour into baked pie shell.
- 6. Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar as you continue beating until stiff peaks form.
- 7. Top lemon filling with meringue, covering it completely, right up to the edge of the crust.
- 8. Bake in 325 degree oven for 10-15 minutes until browned on top.
