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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

LEMON MERINGUE PIE - 1 Recipe

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This recipe for LEMON MERINGUE PIE - 1 is from The Sefcik 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:  
PIE FILLING
1 1/2 cup sugar
1/3 cup cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon rind

PIE MERINGUE
3 egg whites
1/4 tsp. cream of tartar
6 tbsp sugar
1/2 tsp. flavoring
Directions:
Directions:
PIE FILLING:
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into BAKED pie shell. Cover with Pie Meringue. Bake. Serve as soon as cool.

PIE MERINGUE
Heat oven to 400º. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 minutes, or until delicately browned. Cool away from drafts.
Number Of Servings:
Number Of Servings:
For 9
Personal Notes:
Personal Notes:
From my Betty Crocker Cookbook, 1961

 

 

 

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