Ingredients: |
Ingredients: recipe for two pie crusts
2 packages of lemon pie filling or double homemade (below) Lemon Filling
6 - 8 beaten egg whites for meringue
1/2 - 3/4 cup sugar for meringue
Home Made Lemon Filling
1 cup sugar
5 tablespoons cornstarch
1 3/4 cup water
5 egg yolks (whites set aside in a large metal or glass bowl)
dash salt
the lemon zest of 1 lemon
1/2 cup of fresh lemon juice
Combine sugar and cornstarch in a 6 cup microwave safe measuring cup.
Add water, egg yolks, salt, lemon zest and lemon juice.
Cook in microwave and stir it every 2 minutes on high until it has come to a bubbly boil.
Begin to prepare meringue while filling is cooking.
Add 3 tablespoons of soft butter.
|
Directions: |
Directions:
Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more.
Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste). Prick with fork.
Bake until golden at 400° F about 15 min.
Meanwhile, cook pie filling according to package instructions, or homemade
Pour hot cooked filling into baked shell and let cool slightly while beating egg whites
Beat egg whites, gradually adding sugar. Beat just until wavy and glossy and will stand up if dabbed with a spoon. Do not over-beat. It is easier to spread if it's not too stiff.
Spread evenly onto pie crust, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
Bake at 400° F for 7 - 8 min until golden.
Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover.
* NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water
|
This recipe for Lemon Pie By the Yard is from