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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Our 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:  
¼ C cornstarch, and
2 T flour
1 ¼ C sugar
¼ tsp salt
1 ½ C boiling water
3 eggs, separated
⅓ C strained lemon juice
2 T butter
½ tsp grated lemon rind
baked 8" pie crust
⅓ C sugar
Directions:
Directions:
1. Blend cornstarch, flour, sugar, and salt in a saucepan; add boiling water gradually and blend thoroughly. Cook over direct heat, stirring constantly, boiling until thick and clear, about 3 minutes. Beat egg yolks and stir in a little of the hot mixture; pour back into the saucepan, stir to blend and cook 2 minutes longer with constant stirring. Remove from heat; add lemon juice slowly in small portions, mixing well between each addition. Add butter and lemon rind, mixing well.

2. Pour into cooled pie shell. Cool.

3. Beat the egg whites until stiff, add the ⅓ C sugar gradually, and continue beating until thick and smooth. Peaks should stand up when touched with the back of a spoon. Pile lightly over pie filling so as to touch edges of crust all around. Create peaks in the meringue.

4. Bake on 350º for 12 - 15 minutes, or until golden brown. Cool before cutting.
Personal Notes:
Personal Notes:
Mom had the big green cookbook that she used all the time. This recipe came from that book. It is one of the first things I learned to bake. She was happy to let me bake, as she didn't enjoy baking. This pie is tangy and smooth. My favorite lemon pie.

 

 

 

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