"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Yankee Magazine--February 1985
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
3 tbsp. Flour
3 tbsp. cornstarch
1 tsp. salt
2 cups water
2 Lemons (or reconstituted juice--1/3 c.)
9 inch baked pie shell

Directions:
Directions:
Separate eggs; saving whites for meringue. Place the beaten yolks, sugar, cornstarch, flour, salt & water in sauce pan. Cook on stove until thick. Remove from stove and add grated rind from lemons, then add juice of lemons. Stir in well then pour into baked pie shell.
For the Meringue--Beat egg whites until stiff. Heat in pan until thick: 1/2 c.water, 1 tbsp. cornstarch, 1/2 tsp. salt, 1/4 c. sugar. Cool. Fold in beaten egg whites. Gently beat in 1/2 tsp. vanilla. Spread on pie and bake 10 to 15 mins. at 350F. until brown.

Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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