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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Payne's Family 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 9" pre baked Pie Shell

2¼ cups Water
2 cups Sugar, Vary based upon tartness of the lemons and desired sweetness

½ cup Fresh Lemon Juice
½ cup Cornstarch
4 egg yolks, reserve the whites for the Meringue
¼ tsp. Salt

2¼ tbsp. Butter
Directions:
Directions:
Combine lemon juice, cornstarch, egg yolks and salt in a bowl, set aside.

Heat water and sugar in sauce pan until clear.

Add the lemon juice mixture into the clear heated liquid. I like to add some of the clear liquid into the lemon egg mixture first. This will keep the eggs from cooking and separating. Then I pour the mixture into the clear liquid.

Cook until thick and clear.

Remove from the heat and add the butter.

Pour into the baked pie shell and top with meringue
Personal Notes:
Personal Notes:
This was the Lemon Meringue Pie I used to make and serve when the baker for The Alcove Restaurant in Mount Vernon, Ohio.

This was a favorite of Paul Newman when he would eat at the restaurant.

 

 

 

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