"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Jacoba Wallace
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1/4 t. cream of tartar
1 C. sugar
1/2 C. sugar
1 lemon
1 C. whipping cream

Directions:
Directions:
Meringue Shell:
Beat 4 egg whites and cream of tartar until fluffly. Gradually add 1 C. sugar. Beat until stiff. Spread into a well greased cast iron skillet. Bake for 60 minutes. First 20 minutes at 275 degrees and remaining 40 minutes at 300 degrees. Let shell cool.

Filling:
Beat 4 egg yolks and gradually add 1/2 C. sugar plus the juice and the rind of one lemon. Cook over hot not boiling water until thick. Let cool. Whip the whipping cream (you may add some sugar to make it sweeter). Put half the whipped cream in the shell and up the sides. Spread the lemon filling in the center and add more whipped cream to the top.

Personal Notes:
Personal Notes:
Tante Co made this several times when I came to visit. The meringue shell is light, crisp and sweet. It was a great change from the norm. You can also fill with chocolate, coconut, banana, strawberries, etc.

 

 

 

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