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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Freeman Family 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 ¼ cups sugar
1/3 cup cornstarch
¼ teaspoon salt
1 ½ cups water
4 large egg yolks
1 tablespoon unsalted butter
½ cup fresh lemon juice
2 teaspoons freshly grated lemon zest
4 large egg whites
¼ teaspoon cream of tartar
½ cup sugar
Directions:
Directions:
Make a 10 inch pie crust and set aside to cool. 
 
Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks, saving egg whites for the meringue. Cook mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cool for 15 minutes before pouring into baked pie crust.
 
Make meringue: In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue holds stiff peaks.
 
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven at 350 degrees until meringue is golden, about 12 minutes. Cool before serving.
 
Personal Notes:
Personal Notes:
Submitted by Jack Clarke – This is one of Jack’s favorite desserts because it is made with lemons. And, his mom won a blue ribbon for it at the state fair when she was 15.

 

 

 

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