Charlene's Recipe

Lemon Meringue pie

Category: Desserts

1 cup sugar
1/4 cup cornstarch
1 1/2 tsp. grated lemon rind
1/4 cup fresh lemon juice
1 2/3 cup water
2 Tbsp. unsalted butter, cut into pieces
3 egg yolks
single crust pie pastry blind baked

MERINGUE:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup + 1 Tbsp. sugar

Heat oven to 350 F.
Stir together sugar and cornstarch in a medium size saucepan until well blended. Gradually stir in lemon rind and juice until smooth. Mix in water and butter; cook over medium heat, stirring occasionally, until mixture is thickened and then boils for 1 minute. Remove saucepan from heat.
Stir egg yolks lightly in a small bowl. Stir n about 1/2 of hot mixture. Slowly pour yolk mixture into saucepan, stirring with a wire whisk to keep lumps from forming. Return saucepan to heat. Cook over medium heat, stirring occasionally, 1-2 minutes or until mixture thickens slightly and temperature registers 160 F on an instant read thermometer. Pour mixture into pie shell.
Prepare meringue: Combine egg whites and cream of tartar in a medium size bowl. Beat on medium speed until soft peaks form. Then gradually beat until stiff peaks form.
Spread meringue over hot fililng so it touches pie crust all around edge. Bake in heated 350 F oven until meringue is lightly browned and temperature in center of meringue registers 160 F on an instant read thermometer, about 15 minutes. Remove to a wire rack and cool to room temperature. Refrigerate until chilled, 4 hours or overnight. Serve cold.