Tuesday, 19 April 2011

Grandma's Lemon Meringue Pie

Courtesy of Taste of Home

- 1 1/4 cups sugar
- 6 tbsp. cornstarch
- 2 cups water
- 3 egg yolks, beaten
- 3 tbsp butter, cubed
- 1/3 cup lemon juice
- 2 tsp. white vinegar
- 1 1/2 tsp lemon extract
- 1 pastry shell, baked

- 1/2 cup plus 2 tbsp. water
- 1 tbsp. cornstarch
- 3 egg whites
- 1 tsp. vanilla extract
- pinch of salt
- 6 tbsp. sugar

1. In a large saucepan, combine sugar and cornstartch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell.
2. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. Meanwhile, beat the egg whites, vanilla and salt in a large mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread over hot filling, sealing edges to crust.
3. Bake at 350 for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

*For this pie, I used a frozen pie shell and baked it according to the package.

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