"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Meringue Pie, by Donnalee Holton, is from Donnalee's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Donnalee Holton Added: Saturday, November 17, 2007
1 c. sugar 6 T. lemon juice 1 1/4 c. water grated lemon peel 1 T. butter 3 egg yolds 1/4 c. cornstarch 2 T. milk 3 T. cold water
Heat first 3 ingredients till sugar dissolves. Blend together starch and water and add to mixture. Cook till clear. Add lemon juice and peel and cook 2 minutes. Beat together eggs and milk and add to mixture. Bring to a boil, stirring. Cool and pour into baked pie shell. Top with meringue and bake at 350º till meringue is golden brown.
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