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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 Recipes Collected by Marian and Her Girls, 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:  
½ c + 1½ c water
7 T cornstarch
1½ c water
1¼ c sugar
3 egg yolks
zest of 1 lemon
1 T butter
1 baked pie shell
3 egg whites
6 T sugar
1 t lemon juice

Directions:
Directions:
Preheat oven to 325º F. FILLING: In small bowl, mix ½ cup water and cornstarch to thin paste. In medium saucepan bring hot water and sugar to boil. Add cornstarch paste. Transfer this mixture to double boiler. Cook until thick and smooth, stirring constantly. This takes about 15 minutes. Whisk a small amount of this mixture into egg yolks. Add egg yolk mixture to mixture in double boiler. Cook everything together for 1 minutes longer, continuing to stir. Remove from heat. Mix in lemon juice, lemon zest and butter. Cool, then pour into pie crust. MERINGUE: In medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold stiff peak, beat in 1 teaspoon lemon juice. After pouring filling into baked pie shell, spread meringue over filling. Bake pie for 25 to 30 minutes or until meringue is delicately browned.

Personal Notes:
Personal Notes:
Thanks to Allrecipes.com and Cathy for providing additional information for this recipe.

 

 

 

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