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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Top Berg 2.0 , 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 pie shell, homemade or store-bought
1½ c. sugar
⅓ c + 1 T cornstarch
1½ c water
3 eggs, separated
3 T. butter
2 t. grated lemon peel
½ c. lemon juice

¼ t. cream of tartar
6 T sugar
½ t. vanilla
Directions:
Directions:
Mix sugar & cornstarch in med glass bowl. Gradually whisk in water. Nuke 2 minutes at a time until mixture boils, stirring well after each time. Return to microwave for 1 more minute after mixture boils.

Separate eggs using plastic egg separator, making sure no yolk gets into white, or meringue won't whip up. Slightly beat yolks in large glass bowl, stir half of boiled mixture slowly into egg yolks. Then add rest of boiled mixture. Nuke all 1 minute, should be thickened.

Stir in butter, lemon juice & peel until melted. Pour into pie shell. Prepare meringue by beating 3 eggs whites with electric mixer w cream or tartar until foamy. Beat in 6 T sugar, one at a time, continue beating at high speed until thick & glossy and no sugar crystals remain when rubbed between fingers. Beat in vanilla. Spoon meringue over hot pie filling, spreading to edges of crust to seal & prevent shrinkage (do you know about shrinkage?). Bake 8-10 minutes @ 400º until delicate brown. Cool before serving, refrigerate any leftovers
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Brian's Favorite! Can be tricky to make, but worth it

 

 

 

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