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

Lemon Meringue Filling for 10" pie crust Recipe

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This recipe for Lemon Meringue Filling for 10" pie crust is from The Hall Family Recipe Favorites, 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 plus 2 Tbsp. sugar
1/2 c. cornstarch
2 1/4 c. Water
4 egg yolks, slightly beaten
2 Tbls. butter
3 - 6 Tbls. lemon juice
1 Tbls. grated lemon rind
Directions:
Directions:
Mix sugar & cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens & boils. Boil 1 min. Slowly stir 1/2 of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 min. longer, stirring constantly. Remove from heat. Blend in butter, lemon juice & rind. Pour into baked pie shell. Cover with Pie Meringue (see recipe in book). Bake. Let cool away from drafts.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Definitely a family favorite.

 

 

 

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