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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from The Conley 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:  
1 baked (9-inch) pie crust

FOR THE PIE FILLING:
1 cup sugar
1/4 cup Argo or Kingsford's Corn Starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine

FOR THE MERINGUE:
3 egg whites
1/3 cup sugar
1 teaspoon Argo Corn Starch
Directions:
Directions:
Preheat oven to 350 degrees F.

TO MAKE THE PIE FILLING:

Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in 1 1/2 cups cold water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute.

Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. Set aside.

TO MAKE THE MERINGUE:

Beat egg whites in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden.

Cool on wire rack at room temperature for 30 minutes, then refrigerate for a minimum of 3 hours before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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