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Receta Blue Ribbon Lemon Meringue Pie

by CookEatShare Cookbook

Ingredientes

1 1/2 c. sugar 3 tbsp. cornstarch 3 tbsp. flour Dash of salt 1 1/2 c. water 6 egg yolks, slightly beaten 1 1/2 teaspoon grated lemon peel

6 tbsp. lemon juice 3 tbsp. butter 6 egg whites, room temp. 1/2 teaspoon cream of tartar 1 (9 inch) baked pie shell with high fluted edge 3/4 c. sugar 1 teaspoon vanilla extract

Direcciones

1. In a medium-size heavy saucepan, mix 1 1/2 c. sugar, cornstarch, flour and salt. Gradually add in water, stirring till well blended. Bring mix to a boil over medium heat, stirring constantly; cook 3 min. Remove from heat. Slowly pour about half of mix into egg yolks, stirring constantly. Slowly pour egg yolk mix back into warm mix, stirring constantly. Return saucepan to heat.
2. Bring to a boil, stirring constantly and cook 3 min more. Add in lemon peel and juice and butter. Cook about 2 min more, stirring with a rubber spatula in a circular motion. Don't let mix stick to bottom of pan. Filling will be very thick and spatula will leave a track when drawn through filling. Cover saucepan and remove from heat; keep hot.
3. Preheat oven to 350 degrees. In a large bowl, beat egg whites and cream of tartar till foamy. Beat in 3/4 c. sugar, 1 Tbsp. at a time. Beat in vanilla with last Tbsp. of sugar. Continue beating till egg whites hold a soft peak. Set aside. If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell. Don't let it come to a boil. Spoon warm filling into baked pie shell.
4. Starting around edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell. Bake in preheated oven 15 min or possibly till meringue is golden. Cold about 4 hrs at room temperature before cutting. Makes 1 (9 inch) pie.

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