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Lemon Meringue 14

Make Lemon Meringue 14 at home with Sugar, Warm Water, Butter, Lemon Juice, and Cream Of Tartar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 1/2 cup
• 3 tbsp
• 1/2 cup
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Prepare and bake pie crust in 9 inch pie pan. Preheat oven to 350.

2. 2

   In a heavy saucepan, thoroughly mix sugar and cornstarch.

3. 3

   Gradually stir in warm water.

4. 4

   Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

5. 5

   Boil gently 2 minutes, stirring constantly.

6. 6

   Remove from heat.

7. 7

   Then, slowly pour the egg yolk mixture into the mixture in the saucepan.

8. 8

   Return saucepan to medium heat and boil gently 2 minutes, stirring constantly.

9. 9

   Remove pan from heat; stir in butter, lemon juice and lemon peel.

10. 10

    Place cooled baked crust on a wire rack. Pour in filling and let stand at room temperature while making the meringue.

11. 11

    Bake 15 minutes or until meringue is golden.

12. 12

    Cool on a wire rack for 2 1/2 to 3 hours before serving.

13. 13

    Refrigerate leftovers.

14. 14

    Meringue: In a medium bowl, with an electric mixer, beat egg whites with cream of tartar until foamy.

15. 15

    Gradually add sugar, continuing to beat until egg whites are stiff but glossy.