LEMON MERINGUE PIE
6 to 8 servings
2 C. sugar, divided
⅓ C. cornstarch
¼ tsp. salt
1½ C. cold water
½ C. lemon juice
5 eggs, separated
2 T. butter
1 to 3 tsp. grated lemon peel
1 (9-in.) pie shell, baked
¼ tsp. cream of tartar
½ tsp. vanilla
In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in lemon peel. Pour hot filling into baked pie shell.
Meringue: In large mixing bowl beat egg whites and cream of tartar at high speed until foamy. Add remaining ½ cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved[2] and whites are glossy and stand in soft peaks. Beat in vanilla.
Spread meringue over filling starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.
Bake in preheated 350° F. oven until peaks are lightly browned, 12 to 15 minutes. Cool at room temperature.
TIPS ON MAKING MERINGUE
When making meringues and some cakes, sugar is slowly added to beaten egg whites. This serves to increase the stability of the foam. Sugar, however, can retard the foaming of the whites.
If meringue pies weep, it is probably due to several different problems: (1) overcooking (2) incomplete blending of meringue (3) oven temperature too high (4) spreading the meringue on a cold filling (5) overbeating before adding sugar.