Recipe

Lemon Souffle Pie Recipe

	Notyourmomma / All my dishes 2 years, 3 months ago Lemon Meringue with extra fluff. I give up on pie crust and I purchase a refrigerator crust and follow their instructions to blind bake it. Prep:25m Cook:25m Servings:6	Notyourmomm
	lemon pie supreme

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Ingredients

1 baked 9 inch pastry shell

1 cup of boiling water

1 tablespoon of butter

grated rind of one lemon

5 eggs

3/4 cup of sugar

2 tablespoons of cornstarch

dash of salt

4 tablespoons of lemon juice

6 tablespoons of sugar

1/2 teaspoon of vanilla

Directions

In top of double boiler over hot water, combine boiling water, butter and lemon rind. Separate the eggs, putting 2 whites in a separate bowl. Beat yolks until thick. Mix sugar with cornstarch and salt. Slowly add to yolks; beat until fluffy. Add lemon juice and mix slowly. Pour into hot water mixture, stiring constantly. cook and stir until very thick. Do not over cook. Cool while beating the two egg whites until stiff. Fold into cooled filling.

Meringue: Beat remaining 3 egg whites until frothy. Gradually beat in the 6 tbsp of sugar, one tablespoon at a time. Continue beating until stiff peaks form. Fold in vanilla. Pour filling into baked and cooled shell. Spread meringue so that it touches the shell all the way around. Bake at 350 degrees for 12-15 minutes or until deep gold and tinged with brown.

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