Fresh Lemon Meringue Pie

Source: Fabulous Food Associations

This classic lemon meringue pie is a crowd pleaser.

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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes

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1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water, cold
1/2 cup fresh lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1 1/2 cups boiling water
grated lemon zest, from 1/2 lemon
2 drops yellow food coloring, (optional)
3 egg whites, for meringue
1/4 teaspoon cream of tartar, for meringue
1 (9-inch) pie crust

Preheat the oven to 350 degrees F.

Prick the bottom of the pie crust and cover it with aluminum foil. To prevent the pie crust from bubbling, spread dried beans, dry rice, or pie weights over the foil. Bake for about 10 minutes or until light golden brown. Set the partially baked pie crust on a wire rack. Remove the dried beans, dry rice or pie weights and foil. Let the crust cool completely.

Put the sugar, cornstarch, and salt in a saucepan and whisk to mix. Gradually stir in the cold water and lemon juice. Whisk in the egg yolks.

Add the butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. As soon as it boils, reduce the heat to medium and simmer rapidly for about 1 minute. Remove from heat and stir in lemon zest (not peel) and food coloring, if using. Pour the into the cooled pie crust.

Spread the Three-Egg Meringue (see below) over the filling, sealing well at edges.

Bake for 12 to 15 minutes until the meringue is lightly browned on top. Cool on a wire rack for 2 hours before serving.

Three-Egg Meringue:

In a clean dry bowl of an electric mixer set on medium-high speed, beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Increase the speed to high and slowly beat in 6 tablespoons of sugar until stiff peaks form.

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