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Lemon Meringue Pie II
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This pie is a little different, as you fold 1/2 of the meringue into the lemon filling. The results are delicious!!
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/2 tsp. salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 tsp. lemon zest
3 tbl. butter
1/4 tsp. salt
1/2 cup white sugar
Preheat oven to 325 degrees.
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine.
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
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