"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

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Lemon Meringue Pie Recipe

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Lemon Meringue Pie image

 

This recipe for Lemon Meringue Pie, by , is from jennifer's 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:  
jennifer weaver
Category:
Category:
Ingredients:  
Ingredients:  
1 pre-baked pie crust
1 ½ c. sugar
½ c. cornstarch
¼ tsp. salt
2 ¼ c. water
1 Tbsp. grated lemon peel
4 egg yolks
3 Tbsp. butter
½ c. lemon juice

FOR THE MERINGUE:
5-6 egg whites at room temperature
¼ tsp cream of tartar
½ c. sugar
Directions:
Directions:
In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice. Pour into pie crust and cool.
Meringue topping: In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.
Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned. Chill until set.

 

 

 

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