Lemon Meringue Pie
No need to purchase a double boiler to make this Lemon Meringue Pie. An economical and practical alternative is an ovenproof glass bowl placed over a saucepan of boiling water. Make sure the water does not touch the bowl.
1 2/3 cup sugar, divided
3 Tbsp cornstarch
1/8 tsp salt
1/3 cup lemon juice
3 egg yolks, beaten
1 Tbsp butter or margarine
1 1/2 cup boiling water
1 baked (9-inch) pie shell
3 egg whites
Mix 11/3 cups sugar, cornstarch and salt in top of a double boiler. Stir in lemon juice, egg yolks and butter. Preheat oven to 350°F.
Add boiling water to sugar mixture. Cook, stirring continually, over medium heat for 10 minutes or until thickened. Pour into pie shell.
Beat egg whites in a mixing bowl with an electric mixer set at high speed until soft peaks form. Gradually add remaining sugar, beating continually until stiff peaks form.
Top pie with meringue, spreading to edges. Bake for 10 minutes or until meringue is lightly browned.
Lemon Meringue Pie tip: To minimize the weeping or moisture that seeps from meringue, combine 1 teaspoon cornstarch with the sugar before beating it into the egg whites.