"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Shirley Taradash
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ready made pie crust, baked
5 large egg yolks
1 c. sugar
c. cornstarch
tsp. salt
1 c. water
c. whole milk
1 tbsp. grated lemon zest
c. fresh lemon juice
2 tbsp. unsalted butter, cut in small pieces

Directions:
Directions:
Filling: Whisk yolks in small bowl. Whisk together sugar, cornstarch, and salt in heavy saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat whisking frequently until thickened. Remove from heat and gradually whisk in 1 c. milk into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly for 3 minutes. Remove from heat and whisk in butter. Cover with wax paper to keep hot.

Meringue: Beat egg whites with cream of tarter and salt a medium speed into soft peaks. Increase speed to high and add sugar 1 tbsp. at time until stiff peaks.

Assemble: Pour lemon mixture into prepared shell. Smooth top. Spread meringue over the hot filling, covering the lemon completely. Immediately bake until golden about 15 minutes. Cool 2 to 3 hours. Cut with serrated knife dipped in cold water.

Personal Notes:
Personal Notes:
milk in ingredients does not match recipe

 

 

 

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