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Lemon meringue pie Recipe

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This recipe for Lemon meringue pie is from My Family's Favorite Recipes, 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:
 

Lemon pie filling
Ingredients:  
Ingredients:  
1½ cup sugar
½ cup cornstarch
¼ tsp salt
4 egg yolks, slightly beaten
1¾ cups water
¼ cup butter ( half stick)
1½ TBS lemon zest**
⅔ cup fresh lemon juice**
2 to 3 drops yellow food coloring if desired
Directions:
Directions:
Stir together sugar, cornstarch and salt in medium saucepan. Blend in water.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Summer a minute or so, let mixture thicken. Remove from heat. Pour almost half the sugar mix into yolks slowly, stir to combine, then gradually add back into pan. This is called tempering. Bring back to a boil, stirring constantly, and stir for 1 minute. Remove from heat; add butter, lemon zest, lemon juice and food color. Immediately pour into baked pie shell.
 

Meringue for pie
Ingredients:  
Ingredients:  
1 TBS cornstarch
1/3 cup cold water
1/2 cup + 2 TBS sugar
1/4 tsp cream of tartar
5 egg whites at room temperature
1/2 tsp vanilla
Directions:
Directions:
Whisk 1 TBS cornstarch and 1/3 cup cold water and whisk together.(it will look like gel). Heat and whisk until thickened.

Place egg whites in a very clean and dry mixing bowl. Add vanilla. Start mixture on low speed, add sugar 1 Tablespoon at a time, to egg whites; continue increasing speed to medium, beat until firm peaks form.
Put meringue on top of filling and spread out and seal to crust edge to prevent shrinking and weeping. Continue to add meringue; then take a spoon and lightly form peaks.
Bake 10 minutes until golden brown.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 1/2 hours appoximently
Personal Notes:
Personal Notes:
This recipe requested often throughout the year. I once won 1st place in a baking contest with this recipe.

TIPS:
Start with pie crust,(The recipe for pie crust is listed earlier in this section), then filling, then make meringue.

When preparing this, take eggs out of refrigerator and separate. Set whites aside to get to room temperature.

Take the time to do all measuring ahead.
Take lemons roll them to loosen juices. Zest first, then cut them in half and then squeeze.

 

 

 

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