Lemon Meringue Pie
6 tablespoons (100 mL) Challenge® CANADA Corn Starch
or BENSON'S® Corn Starch
6 tablespoons (100 mL) lemon juice
1/4 teaspoon (1 mL) salt
1 tablespoon (15 mL) grated lemon rind
1 cup (250 mL) sugar
3 egg whites
2 cups (500 mL) water
1/4 teaspoon (1 mL) cream of tartar
3 egg yolks, slightly beaten
6 tablespoons (100 mL) sugar
1 tablespoon (15 mL) butter
1 baked 9 inch (23 cm) deep-dish pastry shell
Directions
Combine corn starch, salt, sugar and 1/2 cup (125 mL) cold water in
saucepan. Gradually add 1-1/2 cups (375 mL) hot water. Cook over medium
heat, stirring constantly, until mixture comes to boil and thickens. Boil for
1 minute. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar
mixture. Cook and stir 1 minute. Remove from heat; add butter, lemon juice
and rind. Cool slightly. Pour into baked pie shell. Cool to room temperature.
For meringue, combine egg whites and cream of tartar. Beat until soft peaks
form. Gradually add sugar, beating until stiff peaks form. Spread meringue
over filling, carefully sealing to edge of crust. Bake in 400°F (200°C) oven
5-10 min or until meringue is browned. Microwave Method: Combine corn starch, salt, sugar and 1/2 cup (125 mL) cold water in 1.5 L casserole.
Heat remaining water in microwave on high for
2-3 minute. Gradually add to corn starch mixture. Microwave 3-6 min until very thick, stirring every 2 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave on high 1 min. Stir in butter, lemon rind and juice. Cool slightly and turn into pie shell. Make meringue as in conventional method.
