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Lemon Meringue Pie (Meringue for 9-inch pie) Recipe

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This recipe for Lemon Meringue Pie (Meringue for 9-inch pie) is from Yow 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:  
For meringue:
3 egg whites
¼ tsp. cream of tartar
6 tbsp. sugar
½ tsp. vanilla

Other ingredients:
1 (9-inch) baked pie crust
1 ½ c. sugar
⅓ plus 1 tbsp. cornstarch
1 ½ c. water
3 egg yolks, slightly beaten
3 tbsp margarine or butter
2 tsp. grated lemon peel
½ c. lemon juice
2 drops yellow food color, if desired
Directions:
Directions:
For meringue:
Beat egg whites and cream of tartar in 2 ½ quart bowl until foamy. Beat in sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

For pie:
Heat oven to 400º. Mix sugar and cornstarch in 1 ½ quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into pie shell.

Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake until delicate brown, 8-12 minutes. Cool pie away from draft. Refrigerate any remaining pie immediately.

 

 

 

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