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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Sunday, December 2, 2007


2 cups sugar
1/2 cup cornstarch
2 cups water
4 egg yolks, slightly beaten
1/4 cup butter
2 teaspoons grated lemon peel
2/3 cup lemon juice

4 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
3/4 teaspoon vanilla

1. Bake pie shell. Heat oven to 400 degrees.

2. Mix sugar and cornstarch in medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 2 minutes. Remove from heat; stir in butter, lemon peel, and lemon juice. Pour into baked pie shell.

3. Make meringue. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

4. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

5. Bake about 10 minutes or until a delicate brown. Cool away from drafts.




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