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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

LEMON MERINGUE PIE Recipe

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This recipe for LEMON MERINGUE PIE 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!
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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