"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 9" Recipe

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This recipe for Lemon Meringue Pie 9", by , is from McCombie Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pruden


1 1/2 c sugar
7 T cornstarch
pinch of salt
1 1/2 c water
3 beaten egg yolks
1 t grated lemon peel
2 T butter
1/2 c lemon juice
1 baked 9" pie shell (see pastry recipe)
3 egg whites
1 t lemon jce
6 T sugar

In saucepan combine 1 1/2 cups sugar, cornstarch
and salt. Stir in water, bring to a boil over MEDIUM heat and cook stirring constantly until thick, about 5 min. (scorches easily!!)

Remove from heat, stir small amount of hot mixture into egg yolks, then put egg yolk mixture in saucepan with rest of filling. Bring to a boil and cook 1 min stirring constantly. Remove from heat add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm. Pour into cooled baked pie shell.

Beat egg whites and 1 t lemon juice until soft peaks form. Gradually add 6 T sugar beating until stiff. Spread meringue over filling, sealing to edges of pastry to avoid shrinkage! Bake at 350, 12-16 min or until meringue is golden brown.




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