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LEMON MERINGUE PIE Recipe

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This recipe for LEMON MERINGUE PIE is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND 2ND ADDITION, 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:  
Baked pie crust
Five large egg yolks (use egg whites for meringue below)
1 1/3 cup water
1 cup sugar
1/4 cup salt
1/3 cup cornstarch
1/2 cup lemon juice
1 Tablespoons lemon zest
2 Tablespoon butter
Meringue
5 large egg whites
1/2 teaspoon cream tarter
1/2 cup sugar
1/8 teaspoon salt
Directions:
Directions:
Make and bake pie crust
Preheat oven to 350*
Whisk egg yokes in bowl and set aside
Whisk water, sugar,cornstarch, lemon juice and lemon zest together in medium saucepan over medium heat. For about 6 minutes, until thickened, reduce heat to low.
Very slowly stir a few large spoonfuls of filling into egg yolks, then add egg mixture to mixture in saucepan, in a slow stream whisking. Turn heat back to medium. cook until mixture is thick and bubbles burst on surface. Whisk in butter.
Pour into baked crust.Don’t let filling cool.

Meringue
With mixer beat egg whites and cream tarter until soft peaks form, at least 4 minutes. Add sugar and salt, beat until glossy peaks form, about 2 more minutes.
Spread on filling makeing sure to seal to edges.
Bake for 25-30 minutes until meringue is browned on top
Cool on rack. Chill 4 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My mother was famous for her lemon pie. She made it every Easter.

 

 

 

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