LEMON MERINGUE PIE

1 cup (250 mL) sugar
1/4 cup (50 mL) cornstarch
1/8 tsp (0.5 mL) salt
2 cups (500 mL) homo milk
4 eggs, separated
2 tsp (10 mL) grated lemon peel
1/4 cup (50 mL) butter, cubed
1/3 cup (75 mL) fresh lemon juice
1 tsp (5 mL) vanilla
1 baked 9 inch (23 cm) deep-dish pie shell
1/4 tsp (1 mL) cream of tartar
Dash salt
1/3 cup (75 mL) sugar

To prepare filling, combine 1 cup (250 mL) sugar, cornstarch and 1/8 tsp (0.5 mL) salt in a large nonreactive saucepan. Whisk together milk and egg yolks until blended. Gradually stir milk mixture into sugar mixture. Stir in lemon peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 1 - 2 minutes. Remove from heat. Stir in butter until melted. Stir in lemon juice and vanilla. Pour filling into pie shell. To prepare meringue, use high speed of an electric mixer and beat egg whites until foamy. Add cream of tartar and dash salt; continue beating until soft peaks form. Gradually add 1/3 cup (75 mL) sugar, 1 tbsp (15 mL) at a time, beating until stiff peaks form and sugar is dissolved. Do not overbeat. Spoon meringue onto hot filling. Spread meringue to edges of pie to seal completely. Bake at 400ºF (200ºC) for 10 - 12 minutes or until meringue is light golden. Cool pie on a rack. Refrigerate until serving. This pie is best served the day it is made. Serves 8.

 
Last updated on September 22, 2017