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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Lemon Meringue Pie
Contributed by: Annelle Williams
  • Lemon filling:
  • 4 egg yolks (reserve whites for meringue)
  • 1?3 cup cornstarch
  • 11?2 cups water
  • 11?3 cups sugar
  • 1?4 teaspoon salt
  • 3 tablespoons butter
  • 1?2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 (9-inch) pre-baked pie shell
  • Meringue topping:
  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar
Make lemon filling:
Adjust the oven rack to the middle position. Preheat oven to 375 degrees. Whisk egg yolks in medium mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for three minutes at an easy boil; it should thicken.
Off heat, gently stir in butter, lemon juice and zest until well combined.
Return to heat, stirring constantly. Bring to a quick boil for about a minute and a half and back to thickened consistency.
Make meringue topping:
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Pour lemon filling into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
Make sure pie is cooled completely before slicing.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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