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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Romine's Lemon Meringue Pie Recipe

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This recipe for Grandma Romine's Lemon Meringue Pie is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
3 tbsp corn starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp butter
1 baked (9-inch) pastry shell
3 egg whites
1/3 cups sugar
Directions:
Directions:
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell. In a small bown with mixer at high speed beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some merinque around the edge of filing first, touching crust all around, then fill in center. Bake in 350º oven 15 to 20 minutes or until lightly browned. Cool
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Mom said that this was the recipe that Grandma Romine used that came off the cornstarch box.

 

 

 

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