Whisk thoroughly	Lemon Meringue Pie

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Lemon Meringue Pie

Source: St. Louis Post-Dispatch, April 12, 1992

Yield: 6 to 8 servings

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Ingredients

• 3/4 cup granulated sugar

• 4 1/2 Tbsp cornstarch

• Pinch of salt

• 3 beaten egg yolks

• 3 Tbsp butter

• Juice of 4 small lemons

• 1 Tbsp grated lemon rind

• 1 (9-in) baked pie shell

• Meringue (see recipe)

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Preparation

In the top of a double boiler over simmering water, combine sugar, cornstarch and salt. Gradually add 2 cups water. Stir; cook over simmering water until mixture thickens.

Cover and cook for about 5 minutes, stirring mixture occasionally.

Using a whisk, blend in egg yolks. Turn off burner and continue stirring over hot water for about 5 minutes more. Add butter, lemon juice and lemon rind. Blend thoroughly.

Pour into a cooled 9-inch pie shell. Top with meringue. Bake as directed in meringue recipe.

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Meringue

• 4 egg whites

• 1/2 tsp cream of tartar

• 6 Tbsp granulated sugar, divided

• 1/2 tap vanilla

Whip egg whites until frothy. Add cream of tartar, whipping until egg whites are stiff and stand in limp peaks. Beat in 1 tablespoon of sugar at a time. Add vanilla. Beat until stiff but not dry.

Spread on top of cooled lemon pie.

Bake in a preheated 325 degree oven for about five minutes. Watch closely and remove as soon as the meringue turns golden brown.