Shelly's Recipe

DELUXE LEMON MERINGUE PIE

Category: Pies - Cream and Custard

1 single shell pie pastry

Filling
1 1/2 cups sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/2 cups cold water
1/2 cup lemon juice
5 eggs, separated
2 tbsp butter
1-3 tsp grated lemon rind

Meringue
1/4 tsp cream of tartar
1/2 cup plus 2 tbsp sugar
1/2 tsp vanilla extract

Garnish
Lemon twists

Combine first 3 filling ingredients in a saucepan. Whisk in water and lemon juice until smooth. Beat egg yolks until pale and thick; stir in sugar mixture. Add butter, cook over medium heat, whisking constantly, until thickened and bubbly. Cook, stirring constantly, 1 minute. Remove from heat and stir in lemon rind. Pour into shell.

Beat egg whites and cream of tartar on high speed until just foamy. Add sugar, 1 tbsp at a time, beat until stiff peaks form and sugar dissolves, about 2-4 minutes. Beat in vanilla extract. Spread meringue over hot filling, sealing to edge of pastry shell. Bake at 350 for 25 minutes or until peaks are golden brown. Cool to room temperature. Garnish.