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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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:  
1¼ cups sugar
2 tbsp. cornstarch
3 tbsp. flour
Dash of salt
1½ cups hot water
2 slightly beaten egg yolks (reserve whites for meringue)
2 tbsp. butter
½ tsp. grated lemon peel
⅓ cup lemon juice (less 1 tsp.)
9-inch baked pastry shell, cooled

Meringue:
3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
6 tbsp. sugar
Directions:
Directions:
Lemon Filling:
In a saucepan, mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat and cook and stir 2 minutes longer. Remove from heat. Stir a small amount of the hot mixture into egg yolks and add this to the remaining hot mixture in saucepan. Heat until it boils and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon peel. Slowly add the lemon juice, mixing well. Pour into the pastry shell. Spread meringue over filling to edge.

Meringue:
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all the sugar is dissolved. Spread meringue over hot filling.
Bake at 350º F for 12 to 15 minutes. Cool before cutting.
Personal Notes:
Personal Notes:
This has been a family favourite for decades!

 

 

 

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