Lemon Meringue Pie
I love anything lemon, especially a good lemon pie!
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- 9 in baked pie shell
- 1 2/3 c
- 6 Tbsp
- corn starch
- 1/2 c
- lemon juice from concentrate (realemon)
- eggs, seperated
- 1 1/2 c
- boiling water
- 2 Tbsp
- 1/4 tsp
- cream of tarter
1Preheat oven to 350
In a heavy saucepan, combine 1 1/3 cups sugar and corn starch; add ReaLemon lemon juice.
In small bowl, beat egg yolks; add to lemon mixture.
Gradually add water, stirring constantly.
Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes.
2Remove from heat, Add butter; stir until melted. Pour into prepared pie shell.
3In a small bowl, beat egg whites with cream of tarter until soft peaks form; gradually add remaining 1/3 cup sugar; beating until stiff but not dry.
Spread on top of pie, sealing carefully to edge of shell.
4Bake 12 to 15 minutes or until golden brown.
Chill before serving.