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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Keays-Homer 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!

Contributor:  
Contributor:  
Bertha MacNeill Homer

Category:
Category:

Ingredients:  
Ingredients:  
1 c sugar
¼ c corn starch
½ tsp salt
¼ c cold water
1 ¼ c hot water
¼ c lemon juice
1 T lemon zest
3 egg yolks
2 T butter
3 egg whites
6T sugar
1 cooked and cooled pie shell

Directions:
Directions:
In a pot combine sugar, corn starch, and salt.
Blend in cold water, then add the hot water.
Cook on the stove medium heat until thick; stir constantly.
Reduce heat and cook until clear (5 to 8 minutes), stirring occasionally.
Add lemon juice and zest.
Cool for 2 minutes, blend the mixture slowly into 3 egg yolks that are slightly beaten (do not add too quickly or all at once or you will cook the eggs).
Return to the pot and cook for 2 more minutes, stirring constantly.
Remove from heat, add butter and allow to cool.
In a clean bowl, beat egg whites slowly adding the sugar until the egg whites are stiff.
Put lemon filling in pie and top with the meringue.
Brown in the oven at 325 for 15 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Grandma made all the standard holiday pies, except I don’t remember any of them. This pie I remember; it was the non-holiday pie that she made sporadically and that I helped her with on several occasions. I always tried to make the meringue and always messed it up, so she would have to start over and then magically there was meringue.

 

 

 

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