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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from The Hope Legacy 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!

Contributor:  
Contributor:  
Margaret Corkin, Hope Sullivan

Category:
Category:

Ingredients:  
Ingredients:  
Lemon filling:
cup lemon juice from 1 large or 2 small lemons, grated rind, pulp & juice
4 egg yolks, beaten
1 cups sugar
1 cups hot water
1 - 2 drops food coloring, yellow (Optional)
cup cornstarch
cup cold water
2 Tbsp. butter

Meringue:
4 egg whites
tsp. cream of tartar
cup sugar
1 tsp. vanilla extract

Directions:
Directions:
Make and bake pie crust (see the separate recipe for pie crust).

Lemon filling:
In a saucepan, combine the hot water, sugar, lemon juice, and food coloring (optional).
Dissolve cornstarch in cold water. Add to lemon mixture.
Cook over medium heat until the mixture begins to thicken, stirring constantly.
Remove from heat and gradually whisk in egg yolks, then return to heat.
Whisk in butter, lemon rind, and pulp and cook, stirring constantly for 5 to 7 minutes to melt the butter and to thicken the sauce.
Cool.

Meringue:
Beat egg whites with cream of tartar until foamy.
Gradually beat in the sugar. Beat until the mixture is very stiff (e.g., until peaks form).
Add vanilla, if desired.

Pour lemon filling into baked pie crust (see the recipe for pie crust).
Add the meringue to the top of the pie and spread to seal the edges.
Bake at 350 oven until the top is browned, about 10 minutes.

Number Of Servings:
Number Of Servings:
1 pie
Preparation Time:
Preparation Time:
15 - 20 minutes, not including baking time

 

 

 

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