Lemon Meringue Pie (Print Version)

Lemon Meringue Pie

ingredients

2 cups boiling water
Grated rind of 1 lemon
3/4 cup sugar
10 Tbsp. all-purpose flour
2 egg yolks
1/4 cup butter
4 Tbsp. lemon juice
1/4 tsp. lemon extract
1 9-inch BAKED pie shell

Meringue:
2 egg whites
1/4 cup white sugar

method

Scald lemon rind with boiling water in top of a double boiler, over direct heat. In a bowl, mix sugar and flour together. Add boiling water from the double boiler a little at a time and return to the double boiler. Cook over boiling water until thickened, stirring constantly. Cover and continue cooking 20 minutes longer, without stirring.

Beat egg yolks, slight. Add a little hot mixture to them, mix well and return to double boiler. Stir for 2 minutes. Remove from heat, stir in butter, lemon juice and lemon extract. Cool to lukewarm before pouring into a baked and cooled pie shell.

For meringue: Beat egg whites until stiff but not dry. Gradually add sugar, beating between additions. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust, being sure the meringue touches the crust all around (to avoid shrinkage). Swirl or peak for an attractive top. Bake in a 350°. F. over for 7 - 10 minutes or until lightly browned.

http://www.fortysomething.ca/2009/08/lemon_meringue_pie.php