Recipe for cooking lemon meringue pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Lemon Meringue Pie

1 (9-in.) baked pie shell
1 1/2 c. sugar
1/3 c. plus 1 Tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbsp. margarine or butter
2 tsp. grated lemon peel
1/2 c. lemon juice
2 drops yellow food coloring
Meringue

Preheat oven to 400 degrees F.

Mix sugar and cornstarch in 1 1/2-qt. saucepan. Stir in water gradually. Cook over med. heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min.. Remove from heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into pie shell. Spoon meringue onto hot pie filling. Bake until delicate brown, about 10 mins.. Cool away from draft.

Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract or flavoring

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp. at a time. Continue beating until stiff and glossy. Do not under-beat. Beat in vanilla extract or flavoring. Spread over filling carefully, sealing meringue to edge of crust to prevent shrinking or weeping.