Lemon Meringue Pie Recipe
pre-baked pie shell
egg yolks from pasteurized eggs
save whites for meringue
grated zest of 1 lemon
egg whites from pasteurized eggs
Combine sugar, cornstarch, lemon juice, and cold water in a saucepan.
Add the egg yolks. Blend well.
Add the boiling water, bring back to a boil and simmer for 1 minute.
Remove from heat and stir in the lemon zest and butter.
Pour into pie shell.
Make the Meringue:
Beat the egg whites until stiff peaks form. Stiff peaks will hold their shape when mounded.
Gradually add the sugar, one spoonful at a time. Beat until combined and no sugar crystals remain.
Spread on top of the pie. Spread the meringue to the edge of the pie so that it seals with the pie shell.
Bake at 325 degrees until golden brown.