A favorite of Chef Rafferty is his grandmother’s recipe for Lemon Meringue pie:
Ingredients
1 Cup Sugar
¼ Cup corn starch
1-1/12 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
¼ cup lemon juice
1 tablespoon butter
9 inch Pie crust of your choice, par bakedMeringue
3 egg whites
1/3 cup sugar
1tsp corn starchDirections
Preheat oven to 350 degreesCombine 1 cup sugar, cornstarch in medium sauce pan, gradually stir in water until smooth, stir in egg yolk.Bring to a boil over medium heat, constantly stirring, boil 1 minute and remove from heat. Stir in lemon peel, lemon juice, and butter until smooth.Spoon hot filing into pie crust.Beat egg whites with a handheld mixer on high until foamy. Mix 1/3 cup sugar w/ 1 teaspoon corn starch and gradually beat into egg whites until stiff peaks form.Spread meringue evenly over hot filing, sealing edge of crustBake 15 to 20 minutes or until golden
Cool for 30 minutes and then refrigerate for 3 hours before serving.