Lemon Meringue Pie
3/4 cup sugar
3 T. cornstarch
3 T. flour
dash of salt
1 1/2 cups hot water
3 beaten egg yolks
1 teaspoon grated lemon peel
2 T. butter
1/3 cup fresh squeezed lemon juice
Combine sugar, cornstarch, flour and salt. Gradually blend in water. Microwave until it is thick and translucent about 3 minutes. Stir after 1 minute. Stir small amount of hot mixture into egg yolks then return it to the hot mixture and gradually mix the two until blended. Add lemon peel and butter and mix completely. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap and let it cool for 10 minutes. Then pour into baked pie shell.
3 egg whites
1 teaspoon lemon juice
5 T. sugar
Beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 5 T. sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven 12 minutes or till meringue is golden. Cool thoroughly before serving. Tip: A wet knife slices easily through the meringue.
Try this recipe and see if you don't agree that it is just the right amount of sweetness. For other wonderful recipes click here for Designs by Gollum site our generous host of Foodie Friday.


