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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from The Allen Family Favorite Recipes, 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:  
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

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