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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Jo Ann's Family Cookbook, 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:  
1/4 c. corn starch
1 c. sugar
1/4 c. lemon juice
3 eggs, separated
1 1/2 c. water
1 tsp. grated lemon peel
1 Tbsp. butter
1 9" pre-baked pie shell
6 Tbsp. sugar (for meringue)
Directions:
Directions:
Filling--In a medium saucepan, combine cornstarch, sugar and lemon juice, mix well. Beat egg yolks, and add to cornstarch mixture. Add water, bring to a boil over medium heat, reduce to simmer, stirring constantly for 5 minutes. Remove from heat. Add butter and lemon peel and stir until thoroughly blended. Pour into baked pie shell. Prepare meringue.

Meringue--Preheat oven to 400º. Beat egg whites with electric mixer on high until soft peaks form. Gradually add 6 Tbsp. sugar. Continue to beat until stiff glossy peaks form. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8-10 minutes or until golden. Cool on rack for 2 hours--in draft free place. Refrigerate, serve cold.
Number Of Servings:
Number Of Servings:
8

 

 

 

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