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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

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Our Favorite Recipes, 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:  
5 T. cornstarch, 1-1/4 c. sugar, and 1/2 tsp. salt (mixed together)
2 c. water
3 egg yolks (save egg whites for meringue)
2 T. melted butter
5 T. lemon juice (fresh is better)
Directions:
Directions:
Mix and cook all of the above in a double boiler until thick, stirring constantly.
Pour into an 8" baked pie shell.

Meringue:
to 3 egg whites, add sparse tsp. of sugar. Beat at high speed until it forms peaks.

Place pie on top rack of oven at:
200 degrees for 15 minutes, then
225 degrees for 10 minutes, then
250 degrees for 10 minutes, or until peaks turn a golden brown.
Number Of Servings:
Number Of Servings:
6 or 7
Preparation Time:
Preparation Time:
Approximately 45 minutes
Personal Notes:
Personal Notes:
My mother, Catherine Laine Clemens, was a wonderful cook! The entire family especially loved her pies--this is one of my favorites! (Picture what it must have been like in those days to beat egg whites without an electric mixer!!)

 

 

 

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