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LEMON MERINGUE PIE - 2 Recipe

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This recipe for LEMON MERINGUE PIE - 2 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:
One baked pie shell & cool.
1 1/2 cups 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 (zest)

PIE MERINGUE
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp sugar
1/2 tsp flavoring
Directions:
Directions:
FOR 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. Brown and serve when cool.

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FOR 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:
This is also from my 1961 Betty Crocker cookbook. In the cookbook it says that this pie was Robert Taylor's favorite. The recipe is from his mother.

 

 

 

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