Food & Drink

Lemon meringue pie

Lemon meringue pie

3 egg yolks

1 1/2 cups water

1/2 cup lemon juice

1 1/4 cups sugar

1/8 cup cornstarch

3 tablespoons butter

2 teaspoons vinegar

1 1/2 teaspoons lemon extract

9-inch baked pie shell

For cooked meringue:

3/4 cup water

1/4 cup plus 2 tablespoons sugar

1 tablespoon cornstarch

3 egg whites

Pinch salt

1 teaspoon vanilla extract

In the top of a double boiler, combine egg yolks, water, lemon juice, sugar and cornstarch. Bring water under the pan to a boil. Reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat, and stir in butter, vinegar and lemon extract. Pour into pie shell.

To make meringue: In a small saucepan, combine water, sugar and cornstarch, and heat, stirring well. Cook over medium heat, stirring constantly, until transparent and thickened. Combine egg whites and salt; beat until foamy. Add vanilla, and continue beating while gradually pouring cooked mixture into egg whites. Beat 3 minutes, or until stiff but not dry. Do not overbeat. Spread meringue over warm filling, sealing to the edges of the pie shell. Bake at 425 degrees for 5 to 8 minutes or until lightly browned.