"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Vera Walker
Added: Tuesday, May 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. corn starch
1 c. sugar
1/4 c. lemon juice
3 eggs, separated
1 1/2 c. water
1 tsp. grated lemon peel
1 Tbsp. butter
1 9" pre-baked pie shell
6 Tbsp. sugar (for meringue)

Directions:
Directions:
Filling--In a medium saucepan, combine cornstarch, sugar and lemon juice, mix well. Beat egg yolks, and add to cornstarch mixture. Add water, bring to a boil over medium heat, reduce to simmer, stirring constantly for 5 minutes. Remove from heat. Add butter and lemon peel and stir until thoroughly blended. Pour into baked pie shell. Prepare meringue.

Meringue--Preheat oven to 400. Beat egg whites with electric mixer on high until soft peaks form. Gradually add 6 Tbsp. sugar. Continue to beat until stiff glossy peaks form. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8-10 minutes or until golden. Cool on rack for 2 hours--in draft free place. Refrigerate, serve cold.

Number Of Servings:
Number Of Servings:
8

 

 

 

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