LEMON MERANGUE PIE
1 ¼ cup Sugar
3 Tbsp. Flour
3 Tbsp Cornstarch
¼ tsp. Salt
1 ½ cup Water
3 Egg Yolks
1-2 tsp. Grated Lemon Rind
1/3 Cup Fresh Lemon Juice
1 T butter
Beat ¾ egg whites with ½ tsp. Cream of Tarter.
And dash of salt. Gradually add 5 Tbsp sugar
and continue beating until stiff. Set aside.
Mix dry ingredients and stir thoroughly with water.
Cook on medium heat until slow boil and boil for
two minutes on low heat.
Stir egg yolks and add a couple spoonful of above
mixture to temper, then stir into pan and continue
cooking on low/medium heat for 2-3 minutes
Remove from heat and add lemon rind and lemon
juice, also 1 Tbsp. Butter – optional.
Pour lemon mixture into a pre-cooked pie shell.
Spread Meringue on top and bake in 350 degree
oven for 12 – 15 minutes or until lightly brown.
Cool before serving
