Wednesday, November 23, 2011

Nancy's Lemon Meringue Pie

9" pie shell, cooled
1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 beaten egg yolks
3 Tbs butter
1/4 cup lemon juice
1 Tbs lemon rind, if desired
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp lemon extract

In pot, combine 1 1/2 cup water, 1 cup sugar, and cornstarch. Cook slowly stirring constantly until mixture thickens and boils. Boil for 1 min. Place egg yolk in a bowl. Stir part of hot mixture gradually into egg yolks, then put combination back into pot. Remove from heat. Stir until smooth. Blend in buter, lemon juice, and rind. Pour filling into shell. In a separate bowl, combine egg whites and cream of tartar. Beat till frothy. Slowly beat in 1/4 c. sugar. Beat until stiff and sugar dissolves. Beat in lemon extract, spoon onto pie. Bake at 400F degrees for 8-10 mins until lightly browned.

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