Lemon Merangue Recipe

1. PREHEAT OVEN TO 325°F.
   
   
2. WHISK THOROUGHLY IN A MEDIUM SAUCEPAN THE SUGAR, CORNSTARCH & SALT.
   
   
3. WHISK IN BLENDING WELL THE WATER, LEMON JUICE & LEMON ZEST.
   
   
4. WHISK IN THE EGG YOLKS UNTIL NO YELLOW STREAKS REMAIN AND ADD BUTTER.
   
   
5. STIRRING CONSTANTLY WITH A WOODEN SPOON OR RUBBER SPATULA, BRING MIXTURE TO A SIMMER OVER MEDIUM HEAT, THEN COOK FOR 1 MINUTE. THE FILLING SHOULD BE VERY THICK.
   
   
6. POUR THE FILLING INTO THE PIE CRUST & PRESS A SHEET OF PLASTIC WRAP DIRECTLY ON THE SURFACE.
   
   
7. IMMEDIATELY PREPARE MERINGUE.
   
   
8. REMOVE PLASTIC WRAP FROM THE PIE & SPREAD THE MERINGUE ON TOP, ANCHORING THE MERINGUE TO THE EDGE OF THE CRUST AT ALL POINTS. BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
   
   
9. LET COOL COMPLETELY ON RACK, THEN REFRIGERATE.
   
   
10. THE PIE CAN BE STORED FOR UP TO 3 DAYS IN REFRIGERATOR.
    
    
11. SERVE COLD OR AT ROOM TEMPERATURE.
    
    
12. *THIS MAKES A VERY TART PIE. YOU MAY WANT TO INCREASE SUGAR TO YOUR DESIRED SWEETNESS.
    
    
13. **I USED BOTTLED LEMON JUICE.
    
    

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in cholesterol Very high in sugar