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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Evelyn Lee's Lemon Meringue Pie Recipe

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This recipe for Evelyn Lee's Lemon Meringue Pie is from Family Recipes and Memories , 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:  
Pie:
1 cup sugar
¼ cup cornstarch
⅛ teaspoon salt
1½ cups water
6 large egg yolks
½ cup freshly squeezed and strained lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Meringue:
4 large egg whites
¼ teaspoon cream of tartar mixed in ½ cup sugar
1 tablespoon cornstarch
⅓ cup water
1 teaspoon vanilla

1 pre-baked pie shell
Directions:
Directions:
Preheat oven to 325º
Bake 12 to 15 minutes, until golden.

Filling:
Mix sugar, salt, and cornstarch thoroughly; add water and blend until smooth.
Cook in a medium saucepan, stirring, over medium heat, until thick and translucent; remove from heat.
Slightly beat the egg yolks; add lemon juice and zest; add a small amount of the hot sugar mixture--repeat until egg yolks are hot, then add it all to the sugar mixture; add butter.

Meringue (Italian Meringue method)
Bring cornstarch, sugar, and water to a simmer until thick and translucent.

Beat egg whites and vanilla with cream of tartar until foamy; add sugar mixture a little at a time until it is all incorporated and stiff peaks form.

To assemble:
Add the hot lemon mixture to pie shell. Immediately distribute the meringue to the outer edges of the pie to seal, then mount in the middle. Make peaks with the back of a spoon.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
How did she do it? Mama never had a pie failure. Never.

I can picture the dramatic peaks and valleys in her meringue, perfectly browned. Even the first piece she cut was perfect, which is difficult for even the most experienced bakers. I usually take the first piece of any pie for myself and hope the other pieces will cut more easily.

 

 

 

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