"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from These Are a Few of My Favorite Things!, 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!

Marlene Wilson Thompson


1 1/2 c. sugar
1/2 c. sifted flour (scant)
2 c. boiling water
Little salt
4 egg yolks, beaten
4 tbsp. cornstarch
1 tbsp. butter
6 tbsp. lemon juice
2 tsp. grated lemon rind
1 baked pie shell

3 egg whites, beaten stiff
3 tbsp. sugar
1/2 tsp. lemon juice
1/4 tsp. Watkins Vanilla

Blend cornstarch, flour, and sugar, stir and add to boiling water. Stir constantly for about 5 minutes, cover mixture and steam 15 minutes. Add butter, beaten egg yolks cooking only 2 minutes. Remove from heat, add lemon juice and grated rind. When cool, fill baked pie shell.
For meringue, beat egg whites until stiff. Then slowly add lemon juice, and vanilla. Beat on high speed add sugar a little at a time until stiff peeks form.
Cover top of pie with meringue. Bake at 300 to 325 for 20 to 30 minutes depending on how thick the meringue is. Then there will be no syrup liquid around the edge of pie.

Personal Notes:
Personal Notes:
Directions and recipe taken from the Watkins Cook Book copyright, 1943.




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