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Lemon Meringue Pie #2
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Microwave
/
Pies & Pastries
Ingredients: 6
tablespoons
Cornstarch 6
tablespoons
Lemon Juice 1/4
teaspoon
Salt 1
tablespoon
Grated lemon rind 1
cup
Sugar 3
Egg whites 2
cups
Water 1/4
teaspoon
Cream of tartar 3
Egg yolks,
lightly beaten
6
tablespoons
Sugar 1
tablespoon
Butter 1
Pie crust,
Baking dish 9" deep dish
Directions:
1.
Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan. Gradually add 1-1/2 cups hot water. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Boil for 1 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Cook and stir 1 min. Remove from heat add butter, lemon juice and rind. Cool slightly. Pour into baked pie shell. Cool to room temperature. For mer- ique combine egg white and cream of tartar. Beat until soft peaks form. Gradually add sugar beating until stiff peaks form. Spread meringue over filling, carefully sealing to edge of crust. Bake in 400F(200C) oven 5-10 minutes or until merinque is browned.
2.
MICROWAVE METHOD: Combine cornstarch, salt, sugar and 1/2 cup cold water in 1-1/2 qt casserole. Heat remaining water in microwave on high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3 ~ 6 min until very thick, stirring every 2 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave on high 1 min. Stir in butter, lemon rind and juice. Cook lightly and turn into pie shell. Make merinque as in conventional oven.
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