Perfect lemon meringue pie
- Some pie crust, baked
- A little cornstarch
- 1/8 tsp salt
- 300g sugar
- Some grated lemon peel
- 110ml lemon juice
- 4 eggs, separated
- 1 tbsp butter/margarine
- 1/4 tsp cream of tartar
In saucepan, stir cornstarch, salt and 200g sugar.
Stir in a little water, lemon peel and juice.
Cook over medium heat, stirring constantly, until lemon mixture is thickened and boiling.
Remove from heat. In small bowl with wire whisk, beat yolks. Stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping.
Return to heat, cook, stirring constantly until thick. DO NOT BOIL.
Stir in butter.
Pour into pie crust, and allow to cool for 10 minutes.
Preheat oven to 200°C. In a small bowl, with your mixer set to high speed, beat egg whites and cream of tartar.
Gradually sprinkle in your remaining sugar until the whites are stiff and glossy.
With a spatula, spread meringue over filling to edge of crust to keep from shrinking.
Bake for 10 minutes or until golden brown. Cool first, then refrigerate.