Lemon Meringue Pie 9 Inch
This is my son's all time favorite pie. He gets upset if i only make one, because he wants a whole pie to himself. Prep and cook time does not include making the pie shell and is approximate. This recipe came from a 1973 betty crocker cookbook.
Steps
Bake pie shell.
Heat oven to 400 degrees.
Mix sugar and cornstarch in medium saucepan.
Gradually stir in water.
Cook over medium heat , stirring constantly , until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 2 minutes.
Remove from heat.
Stir in butter , lemon peel , lemon juice and food color.
Pour into baked pie shell.
Heap meringue onto hot pie filling.
Spread over filling , carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate light brown.
Cool away from draft.
For meringue: beat egg whites and cream of tartar until foamy.
Beat in sugar , 1 tablespoon at a time.
Continue beating until stiff and glossy.
Do not underbeat.
Beat in vanilla.
Ingredients
9 inch pie shell, sugar, cornstarch, water, egg yolks, butter, lemon rind, lemon juice, yellow food coloring, egg whites, cream of tartar, vanilla