lemon meringue pie

How To Make lemon meringue pie

• 
  1

  Read entire recipe, then prep and assemble ingredients and utensils.
• 2

  Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.
• 3

  Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.
• 
  4

  Add, and blend in well, beaten yolks and melted butter.
• 5

  Stirring constantly, gradually add boiling water.
• 6

  Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.
• 
  7

  Remove from heat and stir in zest.
• 
  8

  Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.
• 9

  Preheat oven to 350 degrees F and place oven rack in middle position.
• 
  10

  In mixing bowl, beat egg whites until frothy (a few seconds.)
• 
  11

  Add cream of tartar and beat to stiff peak stage.
• 
  12

  While beating, very gradually add 5 tablespoons sugar, then the vanilla.
• 13

  Spread meringue over pie.
• 14

  Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.
• 
  15

  Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)
• 
  16

  Refrigerate leftovers.
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