Lemon Meringue Pie Recipe - Cooking Index
Lemon Meringue Pie Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Sugar |
| 6 tablespoons | 90ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Freshly squeezed lemon juice |
| 1/2 cup | 118ml | Cold water |
| 3 | Eggs yolks - slightly beaten | |
| 1 1/2 cups | 355ml | Boiling water |
| 1 tablespoon | 15ml | Butter or margarine |
| 1 | (9-inch) baked pie shell | |
| Fluff® Meringue | ||
| FLUFF MERINGUE | ||
| 3 | Egg whites - at room temperature | |
| 1/2 cup | 118ml | Marshmallow Fluff® |
In medium saucepan combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350ºF. Prepare Fluff® Meringue. Pour filling into pie shell. Spread meringue over hot filling; seal well to crust Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack.
FLUFF® MERINGUE: In medium bowl beat egg whites, . Beat in Marshmallow Fluff®, a little at a time, until whites stand in stiff glossy peaks.
Source:
Marshmallow Fluff® - S(Internet address): - http://www.marshmallowfluff.com
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