"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  

Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups sugar
1/3 cup cornstarch
2 tsp grated lemon zest
1/3 cup fresh lemon juice
2 1/2 cups water
3 tbsp unsalted butter, cut up
3 egg yolks
Baked 9-inch pie crust

Meringue:
5 egg whites
1/4 tsp cream of tartar
2/3 cup sugar

Directions:
Directions:
In a medium saucepan, mix together the sugar and the cornstarch until well blended. Add lemon zest and juice. Mix in the water and butter and cook over medium heat, stirring constantly, until mixture thickens and boils for 1 minute. Beat egg yolks slightly in separate blowl, then add in 1/2 lemon mixture and whisk. Add this back to the lemon mixture in the saucepan, stirring constantly for 1 to 2 minutes or until thickened. Pour into pie shell.

Prepare meringue: combine egg whites and cream of tartar and beat until soft peaks form. Gradually add in sugar and continue to beat until soft stiff peaks form. Spread merigue over lemon filling so that it touches piece crust all around the edge. Bake in preheated 325 oven for 25 minutes or untill meringue is browned. Refrigerate until served.

Number Of Servings:
Number Of Servings:
6

 

 

 

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