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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mennonite Lemon Meringue Pie Recipe

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This recipe for Mennonite Lemon Meringue Pie is from The Carpenter Family Cookbook Project, 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 lemon and rind
1 C sugar
1/4 tsp salt
3 eggs, separated
4 T cornstarch
2 C water
1 T butter
4 T sugar
Directions:
Directions:
Bring eggs and lemon to room temperature. Separate eggs into 2 bowls - whites into a larger bowl for whipping, yolks into small bowl. Grate lemon rind onto waxed paper then juice the lemon into a small bowl or measuring cup.

In small bowl, combine 1/2 C water and cornstarch to make a thin paste. In top pan of a double boiler, combine remaining 1 1/2 C water and sugar. Bring to a boil over direct heat. Stir cornstarch and add to pan, stirring well. Cook until mixture is thickened. Place over simmering water in low pan of double boiler and cook for 15 min. While cooking, Beat egg yolks slightly by hand. While beating, add some of the hot sugar mixture a spoonful at a time to temper the egg yolks. Transfer yolks to top of double boiler and continue to cook for 1 minute longer.

Reserving 1 tsp of lemon juice for the egg whites, add lemon juice, grated rind and butter to filling mixture. Blend well, cool and pour into baked 9" pie shell.

Meringue: Beat egg whites until soft peaks. add lemon juice and sprinkle sugar a bit at a time, continuing to beat until stiff peaks form and all sugar has been added. Top pie filling with meringue, gently pressing it onto the crust to seal and prevent separation. Bake at 350º until golden brown. Cool on rack.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One of Matt's favorites as a boy.

 

 

 

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