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Lemon Yogurt Meringue Pie

Meyer-lemons

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8
serves

INGREDIENTS

1 (9") baked pastry shell or crumb crust
2 cups sugar
6 tbsp. cornstarch
1/8 tsp. salt
1 1/2 cups plain yogurt
1/2 cup lemon juice
1 tsp. grated lemon rind
3 egg yolks, well-beaten
3 egg whites
6 tbsp. sugar

INSTRUCTIONS

  1. 1
    Mix sugar, cornstarch, salt, yogurt, lemon juice and lemon rind in a heavy saucepan. Cook over moderate heat, stirring constantly, until mixture boils and thickens. Reduce heat and continue cooking, stirring constantly, for 2 to 3 minutes. Stir a little of the hot mixture into beaten egg yolks. Add to remaining hot mixture, mixing well. Continue cooking, stirring constantly, for 2 minutes. Cool slightly, stirring occasionally, and pour into baked pastry shell.
  2. 2
    Beat egg whites until stiff. Gradually beat in 6 tbsp. sugar.
  3. 3
    Spread meringue over filling. Bake at 325° F for about 15 minutes or until golden brown.

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cuisines North & South American
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