Lemon Meringue Pie

I have NO idea why I keep gaining weight during this time of Quarantine!  What could it be???

On a completely unrelated note, here is a Lemon Meringue Pie I made today that is amazing.

 

Lemon Meringue Pie

• 1 1/2 cup sugar (plus 6 Tbsp. for meringue)
• 3 Tbsp. Cornstarch
• 3 Tbsp. Flour
• dash of salt
• 1 1/2 cup hot water
• 3 slightly beaten egg yolks (save the whites for meringue)
• 2 Tbsp. Butter
• 1/3 cup lemon juice
• 9″ pie shell (I prebaked mine)
• 1/2 tsp. vanilla
• 1 tsp. cream of tartar

In saucepan, mix sugar, cornstarch, flour and salt.  Gradually add hot water, stirring constantly.  Cook and stir over hgih heat until mixture comes to boiling.  Reduce heat; cook and stir 2 minutes.  Stir small amount of this hot mixture into the egg yolks, then add these tempered yolks to your hot mixture.  Bring back to boiling and cook 2 minutems more.  Add butter and lemon juice, mixing well.  Pour into pastry shell.  Make meringue (see below). Spread meringue over filling. Bake at 350 for 12-15 minutes.

Meringue

Beat 3 reserved egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add 6 Tbsp. of sugar, beating until stiff peaks form and all sugar is dissolved.