"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Evelyn Lee's Lemon Meringue Pie Recipe

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This recipe for Evelyn Lee's Lemon Meringue Pie, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
Pie:
1 cup sugar
cup cornstarch
⅛ teaspoon salt
1 cups water
6 large egg yolks
cup freshly squeezed and strained lemon juice
1 tablespoon lemon zest
2 tablespoons butter

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

1 pre-baked pie shell

Directions:
Directions:
Preheat oven to 325
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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