Lemon Merange Pie


1 c sugar
3 Tbsp cornstarch
1 1/2 c cold water
3 beaten egg yolks
zest of 1 lemon
1/4 c lemon juice
1 Tbsp butter
1 baked pie shell


3 egg whites
1/8 tsp cream of tarter
1/3 c sugar

For pie filling: Cook sugar, cornstarch, and water until liquid is clear. Add beaten egg yolks and bring to a boil, and cook for one more minute. Add zest, juice, and butter, stirring until blended smooth. Pour mixture into pie shell.

In a separate bowl, beat egg whites and sugar half-way to necessary consistency, stir in cream of tartar, then finish beating and add to top of pie. Bake just long enough for merange to brown lightly.

Yield: makes 6-8 servings

Source: Pamela Peterson

Published in: on September 22, 2009 at 4:28 am  Leave a Comment  
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