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Categories:
sugar cornstarch cold water egg yolks lemon juice butter shell meringue cornstarch water egg whites vanilla salt sugar
Viewed: 91 - Published at: 6 years agoIngredients
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1 cup cold water
- 3 egg yolks
- 1 cup lemon juice
- 3 tablespoons butter
- 1 baked pie shell (9-inch)
- MERINGUE
- 1 tablespoon cornstarch
- 1/3 cold water
- 3 egg whites
- 1 teaspoon vanilla
- 1 dash salt
- 6 tablespoons sugar
Method
- In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
- Stir a small amount of hot filling into egg yolks. Return to pan. Stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Add lemon juice and butter. Stir until butter is melted and mixture is blended. Pour into baked pastry shell.
- MERINGUE: In a saucepan, combine cornstarch, and water until smooth, Cook and stir on medium until thickened, about 2 minutes. Remove from heat. In a mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time on medium speed until peaks form. Gradually beat in cornstarch mixture 1 tablespoon at a time on high until stiff peaks form. Spread over hot filling.
- Bake at 325F for 18-20 minutes. Cool on wire rack.
