Lemon Meringue Pie
This old-fashioned tart dessert treat will please all
of your guests. Some folks don't go through the trouble to make meringue, but it is
the meringue that off-sets the tartness of the pie. You decide but...enjoy!
Your Host, Brad
1 9-inch pie shell
4 Tbl cornstarch
4 Tbl flour
1/4 tsp salt
1 1/4 cups sugar
1 1/2 cups water
Grated rind of a lemon
1/2 cup fresh-squeezed lemon juice
2 Tbl butter
4 egg yolks, lightly beaten
Preheat the oven to 425°F. Bake the pie shell for 16
to 18 minutes, until lightly browned.
Mix the cornstarch, flour, salt, sugar, and water in a
saucepan. Cook over medium-high heat, stirring constantly, until thickened, about
3-4 minutes. Remove from the heat
Stir in the lemon rind, lemon juice, and butter. Stir
1/2 cup of the hot mixture into the egg yolks so yolks do not curdle. Stir the yolks
into the remaining hot mixture and cook, stirring constantly, for another 3 minutes.
Let cool a bit.
Spread the lemon mixture into the baked pie shell and cover
with the meringue, the recipe which is included by clicking here.
Refrigerate but bring to room temperature to serve.
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