Lemon meringue pie features that great cloud of fluffy egg white on the top of a lemon pudding base. A lot of people love it – while a lot of people don’t. For me, I need that meringue to be more cooked and prefer Angel Pie, which features a pavlova style meringue base with the lemon pudding underneath a mound of whipped cream. Either way, the combination of lemon and creamy, sweet meringue is a good one.
Lemon Meringue Pie
1 cup sugar
2 egg yolks
1/8 tsp salt
2 egg whites
1/3 c cornstarch
2 Tbsp butter
2 scant cups boiling water
2 medium size lemons, rind & juices
Put sugar, salt & corn starch in upper part of double boiler and mix, then add, gradually at first, the boiling water. Cook directly over heat until thickened, stirring constantly. Place over hot water & cook for 10-12 minutes. When mixture is clear, stir in egg yolks beaten slightly & mixed with lemon juice & rind. Cook 2 minutes more. remove from fire & add butter. When cool fill baked pie shell. Add meringue made by beating egg whites until stiff, adding sugar to taste & a few drops of lemon juice. Brown delicately in oven.
