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MAGIC LEMON MERINGUE PIE Recipe

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This recipe for MAGIC LEMON MERINGUE PIE, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Beck

Category:
Category:

Ingredients:  
Ingredients:  
LEMON MERINGUE PIE
3 extra large egg yolks
14 ounce sweetened condensed milk
cup lemon juice
1 tsp grated lemon rind
3 extra large egg whites at room temperature
tsp cream of tartar
cup sugar
1 baked lemon pie crust at room temperature

LEMON PIE CRUST
2 cups flour
1 cup butter
1 egg
3 Tbsps lemon juice

Directions:
Directions:
Preheat oven to 350

LEMON FILLING
Beat egg yolks.
Add sweetened condensed milk, lemon juice and rind.

MERINGUE
Beat egg whites with cream of tartar until foamy.
Slowly add sugar and beat untill stiff and glossy, but not dry.

Pour the egg and lemon mixture into the baked and cooled pie crust.
Spread the meringue over the filling, taking care to have it touch or overlap the crust to avoid shrinkage.

Bake for 15 minutes or until meringue is golden brown. Cool for 10 minutes at room temperature.
Refrigerate until thoroughly chilled.
Dip knife in hot water to make even cuts through the meringue.


Preheat oven to 450
LEMON PIE CRUST
Mix flour and butter with pastry cutter until crumbly.
Add egg and lemon juice and continue mixing until dry ingredients are moistened.
Divide dough in half and wrap each portion in saran wrap or waxed paper.
Refrigerate until thoroughly chilled.
Using one of the portions, press it over the bottom and sides of a 9 inch pie plate.
Flute the edges. Prick the bottom and sides with fork tines.
Bake about 15 minutes or until golden brown.
(Second portion can be stored in refrigerator for two or three days.)

 

 

 

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