"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Perfect Lemon Meringue Pie Recipe

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

Josephine Rapini Cusato
Added: Monday, October 29, 2007


For the lemon curd:

1/4 cup cornstarch
3 tbsp. flour
1 3/4 cups sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/2 cup lemon juice
1 tbsp. grated lemon peel
1 tbsp. butter

For the meringue:

4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar

Bake a bottom prepared pie crust to manufacturers' suggestion. Cool and set aside.

To make the lemon curd: Combine cornstarch, flour, sugar, and salt, mixing well. Gradually add 2 cups of water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally. Boil 1 minute until shiny and translucent. Quickly stir some of the hot mixture into the egg yolks to temper. Pour the eggs back into the hot mixture and stir to blend. Return to the heat. Cook over low heat for 5 minutes, stirring occasionally. Remove from heat, stir in lemon juice, lemon rind and butter. Pour mixture into prepared pie crust. Preheat oven to 400.

To make the meringue: In a medium bowl, combine egg whites and the cream of tartar. Beat until frothy. Beat in sugar, 2 tbsp. at a time, until stiff peaks form. Spread egg mixture over lemon curd, sealing edges well. Bake 7 to 9 minutes until brown.

Personal Notes:
Personal Notes:
This pie was a favorite of Pasquale Rapini and Bob Potena.




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