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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Finley Anniversary Cookbook
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoon cornstarch
3 egg yolks (slightly beaten)
2 cups water
2 tablespoon's butter
1 cup sugar
5 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons grated lemon rind
1 9 inch pastry shell

Directions:
Directions:
Mix cornstarch with 1/2 cup cold water in top of double boiler. Blend in sugar and salt. Add remainder of water when well blended. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Mix well, cool and pour into pie shell.
Meringue: Beat 3 egg whites, stiff
Gradually beat in 6 tablespoons sugar
Pile on top

Bake in a slow oven (325 degrees) for 15 minutes

Personal Notes:
Personal Notes:
Recipe notes say to make a slightly firmer filling, increase cornstarch to 6 tablespoons.

 

 

 

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