← All recipes

Lemon Meringue Pie (Kingsford)

Lemon Meringue Pie (Kingsford) is a pies recipe made with Sugar, Salt, Water, Lemon Juice, and Salt In Double Boiler Top Slowly Stir. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler top.

2. 2

   Slowly stir in 1-1/2 cups water.

3. 3

   Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon.

4. 4

   Cover; cook 10 minutes, stirring occasionally.

5. 5

   Beat 3 egg yolks and 1/2 cup sugar.

6. 6

   Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water.

7. 7

   Cool to room temperature.

8. 8

   Turn into baked 9-inch pastry shell.

9. 9

   Beat 3 egg whites until foamy.

10. 10

    Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition.

11. 11

    Continue beating until stiff peaks form when beater is raised.

12. 12

    Spread some meringue around edge of filling first touching crust all around; then fill in center.

13. 13

    Bake in 350-degree F. oven 15 to 20 minutes or until meringue is lightly browned.