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Lemon Meringue Pie

Lemon Meringue Pie

Blend in a heavy pan or double boiler and mix thoroughly:

  • One and one-half cup sugar
  • One-fourth teaspoon salt
  • One-third cup corn starch

Add the grated rind of one lemon and the lemon juice squeezed from that lemon (1/4 to 1/3 cup)

Stir in 3 egg yolks and one and a half cups boiling water. Cook until thickened, stirring continually to prevent lumps and scorching.

Remove from heat and add one Tablespoon of butter, stirring until blended.

Pour into a baked pie shell and cover with meringue.

Meringue – Beat 3 egg whites with one-fourth teaspoon of cream of tartar. Gradually add 6 Tablespoons of sugar. Beat until sugar dissolves and peaks appear. Cover the filling with the meringue completely, sealing the edges to the crust.

Bake at 375° for 8-10 minutes until lightly golden brown.

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