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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350 F
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar,
flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a
boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk
in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining
sugar mixture. Bring to a boil and continue to cook while stirring
constantly until thick. Remove from heat. Pour filling into baked pastry
shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until
foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Contributor: allrecipes.com
| Ingredients:
8 105/304 Ounce(s) sugar
163/2500 Pound(s) all purpose flour
3 Tablespoon(s) cornstarch
87/2000 Ounce(s) salt
24 Tablespoon(s) water
2 lemons; juiced and zested
1/8 Cup(s) butter
4 egg yolks; beaten
1 9 inch pie shell; baked
4 egg whites |
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