"Hunger is the best sauce in the world."--Cervantes

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Barrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Emily Barrick
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/2 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
1 Tablesppon finely grated lemon zest (use lemon for juice)
1/3 cup lemon juice

Crust:
1 9-inch pre-baked pie shell

Meringue:
4 egg whites
1 pinch cream of tartar
2 Tablespoons sugar

Directions:
Directions:
Adjust the oven rack to the middle position. Preheat oven to 375 F.

Whisk egg yolks in medium size mixing bowl and set aside. Grate the lemon and squeeze the lemon juice and set aside.

In medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 3 minutes, whisking constantly. Remove from heat and gradually, 1 whisk-full at a time, add the hot mixture to the egg yolks and stir until you have added at least half of the mixture. Add ALL of the yolk mixture back into the sauce pan and continue to cook on low for at least 2 to 3 minutes (while continuing to stir). Add the lemon juice, lemon zest and butter and mix with a rubber spatula with the burner on low and simmer for a minute or two while stirring with the spatula.

Pour the mixture into the pie shell and top with the meringue while the filling is still hot. Make sure the meringue completely covers the filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from the oven and cool on a wire rack. Make sure the pie is cooled completely before slicing.

Meringue Topping Directions:

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Don't forget to bake the pie shell first. If you wish, you can use a graham cracker crust.

This is a favorite of Justin's. This recipe sets up nicely and isn't runny like some lemon merigues are.

 

 

 

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