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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Mile High Lemon Meringue Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Filling for one pie crust:
¼ C. Cornstarch
4 Egg yolks, slightly beaten
3 T. Flour
½ C. Lemon juice
1 ¾ C. Sugar
1 T. Grated lemon peel
¼ tsp. Salt
1 T. Butter

Meringue:
4 Egg whites
¼ tsp. Cream of tartar
½ C. Sugar
Directions:
Directions:
Make your favorite pie crust, bake and cool.
Filling-
• in medium sauce pan, combine cornstarch, flour, sugar and salt and mix well. Gradually add 2 C. Water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally, boil one minute, until shiny and translucent.
• Quickly stir some of hot mixture into yolks. Pour back into hot mixture. Return to heat; cook over low 5 minutes stirring occasionally. Remove from heat, stir in lemon juice, lemon peel and butter. Pour into pie shell. Pre-heat oven to 400 degrees.

Make Meringue- in medium bowl with mixer at medium, beat egg whites with cream of tarter until frothy. Gradually beat in sugar, 2 T. at a time beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised.
• Put lemon filling into cooked pie shell. Spread meringue over lemon filling carefully sealing edge of the crust and swirling the top decoratively.

Bake: 400º, 7-8 minutes or until the meringue is golden brown
Let cool completely on rack- 2 ½ to 3 hours.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
“First place winner- St. Teresa Pie Contest, 2005”

 

 

 

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