"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Meringue Pie, by Grandma Marie, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
mix in sauce 1.5 cups sugar 1/3 cup cornstarch gradually stir in 1.5 cups water
cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute.
slowly stir in half of the hot mixture into a bowl of 3 egg yolks slightly beaten. Then blend the egg mixture into the hot mixture saucepan. Boil one minute longer stirring constantly.Remove from heat. Continue stirring until smooth
Blend in 3 Tablespoons butter 1/4 cup lemon juice 1 Tablespoon grated lemon rind
Pour into baked pre shell and cover with meringue
Meringue 4 egg whites 1/2 tsp vanilla 1/4 cup cream of tartar
Beat egg whites, add vanilla and cream of tartar until soft peaks form. Add 8 tsps beating at high speed until stiff peaks form. Spread the meringue over hot filling.
Bake in preheated oven at 350º for 10-12 mins or until meringue is golden brown.
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