Nonie Margie's lemon meringue pie
Prep time: 35 minutes
Cook time: 15 minutes
Al Piccardo of Sacramento swears by this recipe, handed down by his mother.
1 baked pie shell
2 cups boiling water
2 cups sugar
2 level tablespoons grated lemon rind
1/2 cup fresh lemon juice
4 egg yolks
1/2 cup cornstarch
1/3 cup cold water
4 egg whites
Pinch of salt
8 tablespoons sugar
Filling: Add sugar to boiling water, add lemon juice and lemon rind. Then add cornstarch that has been mixed with 1/3 cup cold water. When adding the cornstarch to the boiling water, stir briskly with a wire whisk. Stir until well-mixed and smooth. Remove from heat and add the well-beaten egg yolks slowly.
It is highly recommended that you add a little of the hot cornstarch mixture to the beaten egg yolks to temper them. Then add the beaten egg yolk mixture to the hot sugar, lemon juice, lemon rind, cornstarch mixture. Stir the combined mixture briskly with wire whisk until smooth. Let cool for 15 minutes and then pour into cooked pie shell.
Meringue: Beat the 4 egg whites with a pinch of salt until fluffy. Add the sugar one tablespoon at a time. Mix until stiff peaks are formed, but don't overbeat because the meringue will dry. Mound the meringue on the lemon filling, making sure it touches the inside edges of the crust. Bake completed pie in a 350-degree oven for 15 minutes or until the meringue is golden brown. Remove from the oven and let cool on a wire rack.
Per serving based on 8 servings: 439 cal.; 4 g pro.; 86 g carb.; 9 g fat (4 sat., 4 monounsat., 1 polyunsat.); 93 mg chol.; 190 mg sod.; 0 g fiber; 63 g sugar; 19 percent calories from fat.
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