- Serves:
- 8
- Time to prepare:
- 20 min
- Time to cook:
- 4 min
-
Ingredients Nutrition Facts
- 1 9- inch (23 cm) pie shell, baked
Ingredients (Filling)
- 1 1/4 cup (300 ml)granulated sugar
- 6 tbsp (90 ml)cornstarch
- 1/4 tsp (1.5 ml)salt
- 2 cups (475 ml)water
- 3 egg yolks
- 1/2 cup (120 ml)fresh lemon juice
- 1 tbsp (15 ml)butter
Ingredients (Meringue)
- 3 egg whites
- 1/4 tsp (1.5 ml)lemon juice
- 1/4 cup (60 ml)granulated sugar
Instructions
Step 1 Preheat oven to 425°F (220°C).
Instructions (Filling)
Step 1 Combine sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Whisk egg yolks in medium bowl. Stir small amount of cooked mixture into yolks. Add egg mixture to remaining cooked mixture in saucepan. Bring to boil, stirring constantly. Remove from heat. Stir in lemon juice and butter. Fill baked pie shell with lemon filling.
Instructions (Meringue)
Step 1 Beat egg whites and lemon juice in large bowl with electric mixer until frothy. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Spread meringue over filling, sealing to edge of pie shell.
Step 2 Bake in preheated 425°F (220°C) oven until meringue is golden, 4 to 5 minutes.
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