"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Jancigar
Added: Friday, April 28, 2006


1 prebaked 9" pie shell

1/4 cup flour or cornstarch
1 cup sugar
1 cup boiling water
2 eggs, separated
1 tablespoon butter
1 lemon, rind and juice (1/3 cup)

2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla

Mix sugar and flour, add the boiling water slowly and boil until clear, stir constantly. Add butter and gradually, the yolks of eggs beaten lightly. Cook over boiling water until it holds its shape, stirring constantly. Add lemon juice and grated rind. When cool, pour into baked crust. Cover with meringue.

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat in vanilla. Do not underbeat.

Spread meringue over top and bake a few minutes to a delicate brown, or bake 15 minutes at 300 degrees to avoid "dew drops".

Personal Notes:
Personal Notes:
As the story goes, Mom was making lemon meringue pie when she went into labor with my sister, Marge.

Linda Eich




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