Lemon Meringue Pie |
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Ingredients: |
Method: |
1 pre-baked pie shell
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Preheat the oven to 325°F
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Lemon filling:
1 cup white sugar
1 heaping Tbsp cornstarch
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Blend the sugar and cornstarch together in a microwave-safe bowl.
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1 cup of boiling water
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Whisk the boiling water into the cornstarch mixture. Microwave at full power for 5-6 minutes, or until thickened, stirring once.
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3 egg yolks, beaten
juice and grated zest of
1/2 lemon
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Stir the lemon juice and zest into the well-beaten egg yolks.
Blend a small amount of the hot cornstarch mixture into the egg yolks first, then pour all the egg mixture into the hot mixture. Return to the microwave for 1-2 minutes, stirring once.
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Meringue:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsps white sugar
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Beat whites, vanilla, and cream of tartar together until soft peaks form.
Add the sugar, 1 Tbsp at a time, beating until the whites are glossy and form stiff peaks.
Spread over the hot filling.
Bake at 325°F for about 20 minutes, until meringue is nicely browned.
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Serves 8
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this was my mother's recipe, adapted for cooking in the microwave
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