Lemon Meringue Pie

by Paula Williams

Servings: 6 servings

INGREDIENTS

1-1/2 cups sugar
1/3 cup cornstarch
1/4 tsp. salt
1-1/2 cups hot water
4 eggs separated
2 tbsp. butter
1 can (6 oz.) frozen lemonade, thawed
1/4 tsp. cream of tartar
1 (9-inch) pie shell, baked

INSTRUCTIONS

In a large saucepan, combine 1 cup of the sugar, cornstarch, and salt. Gradually stir in water. Stir in egg yolks, beaten, then add butter and lemonade. Cook over medium heat, stirring constantly, until mixture reaches a boil. Boil for 1 minute more. Let cool.

Preheat over to 400°F. In a medium bowl, whip egg whites until frothy. Gradually beat in cream of tartar and remaining 1/2 cup sugar. Whip until stiff peaks form. Spoon cooled lemon filling into pie shell. Cover filling with egg-white mixture and spread to edges of pie shell. Place in oven 8-10 minutes until light golden brown.

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Tagged: desserts, lemonmeringuepie, pies add tags

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