Pie - Lemon Meringue Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
2 c. Sugar
2 c. Water
1/2 c. plus 2 T Cornstarch
3 Eggs, separated
dash of salt
1/2 c. Lemon juice
1 9" Baked pie shell
Meringue
3 Egg whites
6 tbsp. Sugar
1/4 tsp. Cream of Tartar
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Directions: |
Directions:Pie
Slightly beat yolks. Mix the sugar and cornstarch in a saucepan. Stir the water in gradually. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into the 3 egg yolks (this step is so the yolks won't curdle). Then blend that back into the hot mixture in the saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in the lemon juice. You can also add a couple of tablespoons of butter at this point. Pour into baked pie shell. Cover with Meringue (see below) and bake until Meringue is a delicate brown.
Meringue
Beat the egg whites until stiff (make sure there is no yolk and also use grease free beaters and bowl). Combine the sugar and Cream of Tartar and beat into the egg whites a little at a time. Spread over the hot pie filling making sure to seal the meringue to the edge of the crust. Bake at 325º for about 15 minutes or until lightly brown. Cool pie before serving. |
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Personal
Notes: |
Personal
Notes: My mom, Elvira Burbank, was famous for her Lemon Meringue Pie.
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