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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elsie Luis
Added: Sunday, March 26, 2006


1 1/2 cups sugar
1/3 cup cornstarch
2 tsp grated lemon zest
1/3 cup fresh lemon juice
2 1/2 cups water
3 Tbls unsalted butter, cut up
3 egg yolks
Baked 9 inch pie crust
5 egg whites
1/4 tsp cream of tartar
2/3 cup sugar

In a medium saucepan, mix together the sugar and cornstarch until well blended. Add lemon zest and juice. Mix in water and butter and cook over medium heat, stirring constantly, until mixture thickens and boils for 1 minute.
Beat egg yolks slightly in a separate bowl, then add in 1/2 lemon mixture and wisk. Add this back to the lemon mixture in the saucepan, stirring constantly for 1 to 2 minutes or until thickened. Pour into pie shell.
Prepare meringue: Combine egg whites and cream of tartar and beat until soft peaks form. Gradually add in sugar and continue to beat until stiff peaks form. Spread meringue over lemon filling so that it touches pie crust all around the edge. Bake in preheated 325 oven for 25 minutes or until meringue is browned. Refrigerate until served.




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