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Lemon Meringue Pie

300g sugar
50g cornstarch
1ml salt (1/4 teaspoon)
120ml lemon juice
120ml cold water
3egg yolks
30g butter
350ml boiling water

Prepare a baked single pie crust. Blend together sugar, cornstarch, and salt in a heavy 2 to 3 liter saucepan. Gradually blend in the lemon juice and cold water. Beat the egg yolks well and blend into the lemon mixture. Add butter. Stirring constantly, gradually add the boiling water, then bring to a full boil. As the mixture thickens, reduce heat and simmer for 1 minute. Pour into the baked pie shell. Cover with meringue and bake as directed. Cool before serving.
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