"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Very Lemony Meringue Pie Recipe

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This recipe for Very Lemony Meringue Pie, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. sugar
MERINGUE:
1/3 c. cornstarch
1 tbsp. cornstarch
1 c. cold water
3 egg whites
3 egg yolks
1 tsp. Vanilla extract
1 c. lemon juice
dash salt
3 tbsp. butter or margarine
6 tbsp. sugar

1/3 c. cold water

Directions:
Directions:
In a sauce pan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks. Return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.

In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a mixing bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tbsp. at a time, on a medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tbsp. at a time, on high until stiff peaks form.

Spread evenly over hot filling, sealing edges to crust. Bake at 325 for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie at least 3 hours before serving. Refrigerate leftovers.

 

 

 

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