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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Favorite Lemon Meringue Pie Recipe

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This recipe for Favorite Lemon Meringue Pie is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling: 3 c. Hot Water
1 c. Sugar
4 T. Cornstarch
Grated Rind of 1 Lemon
Juice of 1 Lemon
3 Egg Yolks (beaten)
Pinch of Salt
Butter (size of a walnut)
9 in. Baked Pastry Shell
Meringue:
3 Egg Whites
2 T. Sugar
1/2 tsp. Baking Powder
4 to 5 drops Lemon juice or 3 to 4 drops of Vanilla Flavoring
Directions:
Directions:
Set Oven 375 to 400 degrees.
On high to medium high burner on top of stove, mix 3 c. Hot Water in a double boiler with 1 c. Sugar. Dissolve 4 T. of Cornstarch in a little cold water and add to double boiler, stir until smooth, add grated lemon rind and juice of 1 lemon (saving out 4 to 5 drops for the meringue if you choose lemon flavoring). Separate and beat 3 egg yolks, with a pinch of Salt, add to mixture in double boiler and stir. Add butter, stir until thickens. Pour into baked 9 inch pastry shell.
Meringue: Beat egg whites, sugar, baking powder, and lemon juice or vanilla until mixture forms peaks. put meringue on top of lemon pie and brown in oven 5 - 10 minutes. Serves 8.
Personal Notes:
Personal Notes:
This was Walt Morse and my deceased, maternal grandmother's recipe. Her lemon pie was the best. I can still see her sitting in front of the oven making sure the meringue didn't burn.

 

 

 

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