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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Bonnie's Best 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:
Ingredients:  
Ingredients:  
1 baked pie shell
1½ cups sugar
⅓ cup cornstarch
½ cup water
3 T. butter
¼ cup juice of fresh lemon
1 T. grated lemon rind
3 egg yolks, slightly beaten (save whites for meringue)

Meringue (see separate
Directions:
Directions:
Heat oven to 400º

In sauce pan, mix sugar and cornstarch. Gradually whisk in water. Whisk over medium heat until mixture thickens and boils. Boil 1 minute.

In a bowl, gently whisk egg yolks. Slowly whisk in half of the hot mixture, then pour that mixture back into the saucepan, blending with the rest of the hot mixture. Return saucepan to medium heat and boil 1 minute, stirring constantly.

Blend in butter, lemon juice and rind. Pour hot filling into baked pie shell. Cover with Meringue. Bake 8-10 minutes until meringue is a delicate brown.

 

 

 

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