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LEMON MERINGUE PIE Recipe

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This recipe for LEMON MERINGUE PIE, by , is from Eva'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:  
Eva Eason
Category:
Category:
Ingredients:  
Ingredients:  
1 CUP WHITE SUGAR
2 TABLESPOONS ALL-PURPOSE FLOUR
3 TABLESPOONS CORNSTARCH
1/4 TEASPOON SALT
1 1/2 CUPS WATER
2 LEMPNS,, JUICED AND ZESTED
2 TABLESPOONS BUTTER
4 EGG YOLKS, BEATEN
1 (9-inch) PIE CRUST, BAKED
Directions:
Directions:
PREHEAT OVEN TO 350º
TO MAKE LEMON FILLING: IN A MEDIUM SAUCEPAN, WHISK TOGETHER 1 CUP SUGAR, FLOUR, CORNSTARCH, AND SALT.
STIR IN WATERR, LEMON JUICE AND LEMON ZEST. COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL MIXTURE COME TO A BOIL. STIR IN BUTTER. PLACE EGG YOLKS IN A SMALL BOWL AND GRADUALLY WHISK IN 1/2 CUP OF HOT SUGAR MIXTURE. BRING TO A BOIL AND CONTINUE TO COKL WHILE STIRRING CONSTANTLY UNTIL THICK.
REMOVE FROM HEAT. POUR FILLING INTO PASTRY SHELL.

TO MAKE MERINGUE; POUR 1 CUP OF LAND O LAKES HEAVY WHIPPING CREAM IN A BOWL. PUT IN FREEZER AND LET CHILL ABOUT 5 TO 8 MINUTES.
REMOVE FROM FREEZER AND ADD 1/4 CUP SUGAR. WHIP ON HIGH SPEED UNTIL FORMS A PEAK. ADD 1 TEASPOON VANILL FLAVORING.
SPREAD OVER PIE AND REFRIGERATE.

 

 

 

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