Lemon Meringue Pie
Source : adapted from Joy of Cooking and BH&G
1 9-inch Baked Pastry Crust
1-1/4 cups sugar
1/3 cup cornstarch
1/8 tsp salt
1-1/2 cups water
4 slightly beaten egg yolks
2 - 3 T butter, cut up
2 - 3 tsp grated lemon peel
1/2 cup fresh lemon juice (juice from 2-3 lemons)
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Prepare Baked Pastry Crust.
In a medium saucepan whisk together the 1-1/4 cups sugar, the cornstarch and the salt; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 1-2 minutes or until thickened and clear. Remove from heat. Gradually whisk about half of the hot mixture into beaten egg yolks; pour yolk mixture back into remaining hot mixture, whisking constantly. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and grated lemon peel. Slowly whisk in 1/2 cup lemon juice. Cover and keep filling warm while preparing the meringue.
For meringue, in a clean, grease-free glass or metal mixing bowl beat egg whites on medium speed until foamy, add cream of tartar and beat until soft peaks form. Gradually add 1/2 cup sugar, beating on high speed about 4 minutes or until peaks are stiff and glossy, but not dry. Pour warm lemon filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 325 degree F. oven for 20-25 minutes or until lightly browned. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
*Note: Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.