Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 10 min
Total time: 40 min
Yield: 6 - 8 Servings
Ingredients: u2153 cup cornstarch; 1u00bc cups sugar; Dash salt; 1u00bd cups hot water; 3 egg yolks, beaten slightly; 1 Tablespoon butter or margarine; 2 tsp grated lemon rind; u2153 to u00bd cup lemon juice; 1 baked 9-inch pie shell; 3 egg whites; 6 Tablespoons sugar

By Leslie Blythe American, Dessert, Pie Baking, Boiling

October 25, 2015

Lemon Meringue Pie is my father's favorite. My daughter Zoe made it for his birthday.

Prep: 10 mins
Cook: 30 mins
Yields: 6 - 8 Servings

Ingredients

⅓ cup cornstarch

1¼ cups sugar

Dash salt

1½ cups hot water

3 egg yolks, beaten slightly

1 Tablespoon butter or margarine

2 tsp grated lemon rind

⅓ to ½ cup lemon juice

1 baked 9-inch pie shell

Meringue

3 egg whites

6 Tablespoons sugar

Directions

1Combine cornstarch, 1¼ cups sugar and salt in a medium saucepan. Gradually stir in hot water. Bring to a boil over high heat, then reduce heat and cook until thick and clear, about 10 minutes. Remove from heat. Stir several spoonfuls of the hot mixture into egg yolks and mix well. Pour back into saucepan. Bring to boil, then reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat; stir in butter, lemon rind and gradually add lemon juice. Cool 5 minutes, then pour into pie shell.

Meringue:

1Beat egg whites until fluffy throughout. Add 6 tablespoons sugar, 2 at a time, beating after each addition and blending. Continue beating until mixture stands in peaks. Pile on filling and spread to edges of pie crust. Bake in preheated 425 degree oven for 5 to 10 minutes or until delicately browned. Cool thoroughly, at least 4 hours.

This recipe is from Bell's Best, a thick cookbook published in the 1980s by the Mississippi Chapter No. 36 of the Telephone Pioneers of America.

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