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Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Kathy Giffin
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. sugar
3 Tbs cornstarch
3 Tbs. flour
Dash salt
1 1/2 c. hot water
3 eggs, separated
2 Tbs. Butter
3/4 tsp lemon peel, grated
1/3 c. lemon juice
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbs. sugar

1 9-inch pie shell, baked & cooled

Directions:
Directions:
In Saucepan, mix 1 1/2 c. sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Separate eggs, reserving whites for meringue. Stir small amount of hot mixture into egg yolks, then stir back into hot mixture. Bring to boil, cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well.

In clean, grease free, mixing bowl, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add 6 Tbs sugar, beating until stiff peaks form and sugar dissolves. Peaks should appear glossy.

Place lemon filling in baked, cooled pie crust. Spread meringue over hot filling, sealing to edge of pastry. Use side of spreader to make peaks all over. Bake at 350 for 12-15 minutes, or until meringue is golden. Cool. To slice meringue, wet serrated knife in water.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Grandma Fairbanks has easy access to fresh lemons, so Dad discovered a new "favorite" dessert when we were dating.

 

 

 

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