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Best Ever Lemon Meringue Pie Recipe

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This recipe for Best Ever Lemon Meringue Pie, by , is from Blended with Love, 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:  
From Gramma Georgia's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
1 pastry shell (9 inch), baked
1 cup sugar
1 cups water
tsp. salt
cup cornstarch
⅓ cup water
4 egg yolks, slightly beaten
cup lemon juice
3 Tbsp. butter
1 tsp. grated lemon peel
Meringue:
4 egg whites
tsp. salt
cup sugar

Directions:
Directions:
Combine sugar, 1 cup water and salt in a saucepan, heat to boiling. Mix cornstarch and ⅓ cup water to make a smooth paste; gradually add to boiling mixture, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; sir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.

For the meringue, add salt to egg whites; beat until frothy. Gradually add cup sugar; beating until glossy peaks form. Stir 2 rounded tablespoons of meringue into lukewarm filling. Pour lemon filling into baked and cooled pie shell. Pile meringue on top and spread lightly over lemon filling to the edge of the crust.

Bake at 325 about 15 minutes or until lightly browned. Cool on rack at least 1 hour before cutting.

Personal Notes:
Personal Notes:
This recipe is from the Farm Journal's Complete Pie Cookbook. The cookbook was a gift from my sister-in-law Arlene.

 

 

 

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