"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Mary Blakeman
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1/4 c. corn starch
1 1/2 c. cold water
3 egg yolks, slightly beaten
grated rind of one lemon
1/4 c. lemon juice
1 T. margarine
9" baked pie crust
3 egg whites
1/3 c. sugar

Directions:
Directions:
Preheat oven to 350 F oven. In medium saucepan combine 1 c. sugar and corn starch. Gradually stir in water until smooth. Add egg yolks. Stirring constantly over medium heat bring to boil and continue boiling for one minute. Remove from heat and add lemon juice, rind and margarine. Spoon hot filling into pie crust.

In a small bowl, beat egg whites until frothy and gradually add 1/3 c. sugar. Continue beating until stiff peaks form. Spread meringue over hot filling and seal edges. Bake for 15 to 20 minutes or until golden brown. Cool, refrigerate and serve chilled.

Personal Notes:
Personal Notes:
This is one of the first pies I ever made in Home Economics in seventh grade!

 

 

 

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