1 1/4 c Sugar
1/2 c All-purpose flour
1/2 ts Salt
1 1/2 c Water
3 lg Eggs; separated
1 md Lemon; zest only
1/3 c Fresh lemon juice
1 tb Butter
1 Baked, cooled 9" pie shell
This is the pie for all the true lovers of Lemon Meringue
Pie.
Beat the egg whites at high speed with an electric mixer
until soft peaks form. With mixer running, add the cream of
tartar, then gradually add the sugar, a tablespoon at a
time, and beat until stiff peaks form. Beat in the vanilla.
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy
saucepan. Stir constantly over medium-high heat until
mixture boils. Boil, stirring constantly and vigorously, for
1 minute. (A long-handled spoon to stir with really helps
here to get you back from the heat.) Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix about
one-third of the boiled mixture with the egg yolks; then
pour the egg yolk mixture back into the pan with the boiled
ingredients, and cook for 1 more minute, stirring constantly
and, again, vigorously. Remove from heat, and add the
butter.
Add the lemon zest and lemon juice. Stir to mix thoroughly.
Pour into cooled, baked 9-inch pie crust and top with
meringue. Bake in a 350°F oven 12 to 15 minutes or until
nicely browned.
Note: Be sure to seal the meringue to the pastry edge when
spreading it on your pie. To minimize "weeping", spread the
meringue on the pie filling while the filling is hot. Also,
remember that meringue pies cut better with a wet knife
blade.
