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This recipe for LEMON MERINGUE PIE, by , is from The FRASER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, December 16, 2006


1 baked pie shell,
1 1/4 c sugar,
6 tbps cornstarch,
2 c water,
1/3/c lemon juice,
3 eggs separated,
3 tbps butter,
1 1/2 tsp lemon extract,
2 tsp vinegar,


1 tbps cornstarch,
2 tbps cold water,
1/2c boiling water,
3 egg whites,
6 tbps sugar,
1 tsp vanilla,
pinch of salt,

mix sugar, cornstarch together in top of double boiler,...add the two cups of water...combine egg yolks with juice and beat....add to rest of mixture...cook until thick over boiling water for 25 minutes. this does away with the starchy taste...no add lemon extract and vinegar and stir thoroughly...pour into pie shell let cool....cover with meringue and brown in oven........for MERINGUE blend cornstarch and cold water in a saucepan...add boiling water and cook, stirring until clear and thickened....let stand until completely cold....with electric beater a highest speed, beat egg whites until foamy...gradually add sugar and beat until stiff, but not dry...turn mixer to low speed...add salt and vanilla....gradually beat in cold cornstarch mixture. turn mixer again to high speed and beat well...spread mixture over cooled pie filling. bake at 350 for 10 minutes

Personal Notes:
Personal Notes:
This is about the last pie i remember ma bringing to anyone's house. she made one in my house in Florida in 2004 for Thanksgiving. She knew Dick loved it!!!! Although this seems ather complicated...she made it look easy!!!!




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