"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Linda Lutes
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 9" baked pastry shell
11/2 cups sugar
7 tbs. of cornstarch
1 1/2 cups water
7 tbs. lemon juice
3 egg yolks
3 tbs. butter
1/2 tbs. grated lemon rind
FOR MERINGUE:
3 egg whites at room temp.
1/4 tsp. cream of tarter
1/2 tsp. of cornstarch
4 tbs. of super fine sugar(regular sugar is okay)
1/2 tsp. of vanilla

Directions:
Directions:
In a sauce pan combine sugar and cornstarch. Add water to the mixture while slowly stirring. Place over a low heat and cook until mixture thickens and becomes clear. Stir to prevent burning. Continue cooking for ten minutes. Then remove from heat and cool. Separate eggs, saving the whites for the meringue and place the yolks in a bowl and beat until yellow. Add a small amount of egg to the cornstarch mixture, blend well. Then add the remaining egg mixture to the cornstarch and continue cooking on low heat. Add lemon juice, lemon rind, and butter to the egg mixture and blend well. Remove from heat and cool. When cooled, pour the mixture into the bake pie shell. Prepare Meringue: in a large mixer bowl, beat the egg whites until foamy. Add cornstarch and cream of tarter and 1 tbs. of sugar. Continue to beat until stiff peaks form. Swirl on top of pie. Bake in 350 oven for 20 minute, until golden brown.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Source: May Stevenson, Dee's sister.

 

 

 

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