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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Nolly Polly's Legendairy 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 graham cracker crust
1 1/2 cup granulated white sugar
1/3 cup cornstarch
2 TBSP flour
1 1/2 cups cold water
4 eggs, separated
2 TBSP butter
Juice and zest of 2 lemons
Directions:
Directions:
1. Prepare crust to instructions for a pie. Bake crust and cool until needed.
2. In a medium saucepan, combine 1 1/4 cups white sugar, cornstarch, flour, and water. Whisk until smooth.
3. Over medium heat, bring mixture to a boil, stirring occasionally.
4. Boil, stirring constantly, until thick.
5. Remove from heat.
6. In a small bowl, beat egg yolks with a fork.
7. Stir about 1/4 cup of white sugar mixture into egg yolks, to temper them.
8. Add egg yolk mixture into saucepan and combine.
9. On medium heat, stirring constantly, heat until thick.
10. Remove from heat.
11. Stir in butter, lemon juice, and zest. Mix until combined.
12. Pour filling into cooled pie crust and set aside.
13. Meringue: Preheat oven to 350*F.
14. In a large bowl, beat egg whites until soft peaks form.
15. Gradually add remaining 1/4 cup white sugar while beating until stiff peaks form.
16. Spoon meringue onto filling and spread to edge of crust.
17. Bake for 14 minutes, or until meringue is golden.
18. Cool completely, then refrigerate until filling is set, 3 hours.

 

 

 

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