"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Best Of The Best Lemon Meringue Pie  Recipe

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This recipe for Best Of The Best Lemon Meringue Pie , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda (Boone) Mixson
Added: Thursday, March 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
pkg. piecrust mix
1 c sugar-for filling
c cornstarch
tsp salt
2 c water
4 eggs, separated
3 Tbsp butter, margarine
1 Tbsp grated lemon rind
c lemon juice
tsp cream of tartar
c sugar-for meringue

Directions:
Directions:
Prepare piecrust mix; fit into 9-inch pie plate, prick, bake 5 minutes at 450 degrees. Combine sugar, cornstarch and salt in a large saucepan; gradually add water, stirring with a wooden spoon. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Cook 1 minute and remove from heat. Beat egg yolks slightly and slowly blend in about cup of the hot cornstarch mixture; stir back into remaining mixture in saucepan. Cook over low heat, stirring constantly; 2 minutes. Stir in butter, lemon rind and juice; pour into cooled shell. Press a piece of plastic wrap directly on filling to prevent a skin. Refrigerate 4 hours. Beat egg whites with cream of tartar; slowly add remaining sugar beating on high till firm peaks form. Grease and lightly flour a small cookie sheet. Shape meringue into 68 small mounds on cookie sheet, swirling with the back of a teaspoon to form peaks. Bake in oven 15 minutes at 350 degrees, until golden brown. Cool on cookie sheet. When the puffs are cool, carefully place on chilled pie with a spatula.

Number Of Servings:
Number Of Servings:
9-inch pie

 

 

 

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