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Tanner's Lemon Meringue Pie Recipe

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This recipe for Tanner's Lemon Meringue Pie is from The Gensler Family 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 T. all purpose flour
3 T. cornstarch
¼ tsp. salt
1 ½ cups water
2 lemons, juiced and zested
2 T. butter
4 egg yolks, beaten
1 9 inch pie crust, baked
4 egg whites
6 T. white sugar
Directions:
Directions:
Preheat oven to 350º F.
Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour,
cornstarch and salt. Stir in water, lemon and zest. Cook
over medium-high heat stirring frequently until mixture
comes to a boil. Stir in butter. Place egg yolks in a small
bowl and gradually whisk in ½ cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly
until thick.
Remove from heat. Pour filling into baked pastry shell.

Meringue:
In a large glass bowl or metal bowl, whip egg whites until
foamy. Add sugar gradually and continue to whip until stiff
peaks form. Spread meringue over pie, sealing the edges
at the crust.
Bake in a preheated oven for 10 min until golden brown.

 

 

 

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