Lemon Meringue Pie
3 Eggs Yolks, (slightly beaten)
3 Tbs. Butter
½ Cup Lemon Juice
1 Tbs. Grated Lemon Rind (opt)
1 ½ Cup Sugar
1/3 Cup Cornstarch (rounded)
1 ½ Cup Water
LEMON PIE - GRANDMA RULA- ONE PIE
Heat oven 400 bake pie crust until brown then set aside.
Meringue can be made now or after pie filling with below recipe.
Mix sugar, cornstarch and water in sauce pan.
Stir over medium heat until mixture thickens and boils. Boil 1 min slowly.
Temper yolk mixture by stirring half of hot mixture into slightly beaten egg yolks.
Beat remaining hot mixture into slightly beaten egg yolks.
Boil 1 min (stir constantly)
Remove from heat.
Blend in butter, lemon juice, and lemon rind.
Continue stirring until smooth.
Pour hot filling into baked pie shell.
Cover with meringue and bake 8 to 10 minutes at 400F or until golden brown.
Let sit until cool.
MERINQUE FOR PIES
3 Egg Whites
½ tsp. Cream of Tartar
1 tsp Cornstarch
Beat until form stiff peaks Add 1 Tbs. of White sugar for each one egg white for pie top