Ingredients
-
1
-
1 1/2
-
1/3
-
1
-
1 1/2
-
3
-
3
-
2
-
1/2
-
2
-
-
3
-
1/4
-
6
-
1/2
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bake Pie Shell. |
|
2
Done
|
Heat Oven to 400 Degrees. |
|
3
Done
|
Mix Sugar and Cornstarch in Medium Saucepan. |
|
4
Done
|
Gradually Stir in Water. |
|
5
Done
|
Cook Over Medium Heat, Stirring Constantly, Until Mixture Thickens and Boils. |
|
6
Done
|
Boil and Stir 1 Minute. |
|
7
Done
|
Gradually Stir at Least Half the Hot Mixture Into Egg Yolks. |
|
8
Done
|
Blend Into Hot Mixture in Pan. |
|
9
Done
|
Boil and Stir 2 Minutes. |
|
10
Done
|
Remove from Heat; Stir in Butter, Lemon Peel, Lemon Juice and Food Color. |
|
11
Done
|
Pour Into Baked Pie Shell. |
|
12
Done
|
Heap Meringue Onto Hot Pie Filling; Spread Over Filling, Carefully Sealing Meringue to Edge of Crust to Prevent Shrinking or Weeping. |
|
13
Done
|
Bake About 10 Minutes or Until a Delicate Light Brown. |
|
14
Done
|
Cool Away from Draft. |
|
15
Done
|
For Meringue: Beat Egg Whites and Cream of Tartar Until Foamy. |
