Chef Norm’s Lemon Meringue Pie

Ingredients:

• 2- 9″ pie shells
• 2- 1/4 cups of sugar
• 1/2 cup corn starch
• 1/2 teaspoon salt
• 3/4 cup cold water
• 3/4 cup lemon juice
• 5 egg yolks-save the egg whites-in a separate bowl
• 1/4 cup butter
• 2 & 1/4 cups of boiling water
• 1 tablespoon of lemon zest

Meringue:

• total 10 egg whites, plus the 5 from the egg separation
• 1 & 1/4 teaspoons cream of tarter
• 1 & 1/4 cups confectionery sugar
• 3 teaspoons of vanilla extract

Directions:

1. sift the sugar, cornstarch & salt
2. Blend in gradually the cold water & lemon juice
3. when smooth, blend in the egg yolks & butter, then add the boiling water. Bring this mixture to a full
4. boil, constantly stirring gently (in a sauce pan). When mixture starts to thicken, reduce heat &
5. simmer for a minute, or so. Then remove from heat & add the grated lemon zest.
6. Pour mixture into the pie shells.

Meringue Preparation:

1. Beat the egg whites in a mixing bowl. until frothy, then add the cream of tarter. Continue beating
2. until stiff but not dry, then slowly add in sugar & finally the vanilla.
3. YOU CAN NOT OVER BEAT. MUST BE VERY CAREFUL.
4. Pipe onto top of pies, bake in over at 350 degrees, about 6-10 minutes, until golden brown.
5. YOU MUST WATCH NOT TO OVER BAKE THE MERINGUE.