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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from The Fraser Family Cookbook Project, 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 1/4 sugar
6 tbsp cornstarch
1/2 tsp salt
2 cps water
3 egg yolks beaten
3 tbsp butter
1/2 cp lemon juice
1 tbsp lemon rind

Meringue

3 egg whites at room temperature - I personally like to add more egg whites I buy a carton and probably do 6 makes meringue nice and high. Just add a little more sugar and cream of tartar.
1/4 tsp cream of tartar
6 tbsp sugar
Directions:
Directions:
In saucepan sugar, cornstartch and salt. Gradually stir in water. Over med heat bring to boil, stirring constantly. Reduce heat to med and boil gently for 3 minutes, stirring almost constantly.

Remove from heat whisk a small amount of hot mixture into beaten egg yoks, whisk mixture back into saucepan. Cook over med heat, stirring constantly for 2 minutes. Remove from heat, stir in butter, lemon juice and rind. Cool slightly about 3 minutes and pour into baked pie shell.

Meringue: Beat egg whites with cream of tartar until mixture holds soft peaks when beater is lifted. Gradually add sugar, about 1 tbsp at a time, beating constantly until mixture holds stiff shiny peaks. Spread over hot filing making sure meringue is sealed to crust all around (prevents shrinking) Make attractive peaks.
Bake at 350 for 12 to 15 minutes or until lightly browned. Let cool at least 2 hours. Do not put in fridge as ruins meringue,

 

 

 

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