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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Jefferson Presbyterian Church Quasquicentennial 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:  
1-1/2 Tbsp. Crisco
4 Tbsp. flour
4 Tbsp. cornstarch
1 c. sugar
1/4 tsp. salt
2 c. water
2 eggs, separated
juice of 1 lemon
grated rind of 1/2 lemon
2 Tbsp. confectioners sugar
Baked pie shell
Directions:
Directions:
Melt Crisco; add flour, cornstarch, sugar, salt, water and beaten egg yolks. Mix well. Cook in double boiler until thick, stirring constantly. Remove from heat, add lemon juice and rind and mix well. Pour into the baked pie shell.
Make meringue by beating egg whites stiff, then add confectioners sugar. Spread over lemon filling.
Bake in a moderate 325º oven 15 minutes or until a delicate brown.
Personal Notes:
Personal Notes:
The same filling may be used for lemon tarts

 

 

 

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