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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Barbara Clarke's Recipes, 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 package (4 serving size) lemon pudding and pie filling
¾ c. sugar
1¾ c. water
3 eggs, separated
1 tbsp. lemon juice
½ tsp. grated lemon rind
¼ tsp. cream of tartar
1 Ready Crust Graham Cracker pie crust
Directions:
Directions:
Preheat oven to 425º. Combine pie filling mix, ½ cup of sugar, and ¼ cup of the water in a medium saucepan; blend in egg yolks and remaining water. Cook over medium heat, stirring frequently, until mixture comes to a full bubbling boil. Remove from heat, stir in lemon juice and grated lemon rind. Cool filling for few minutes, stirring twice. Place crust on baking sheet; pour in filling, in deep narrow bowl, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and meringue is stiff. Spread meringue over pie filling, carefully sealing to edge of crust. Bake until meringue is light brown, 5 to 6 minutes. Cool at least 4 hours before serving. Garnish with a twist of lemon peel.

 

 

 

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