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DaisyFarm
True Blue Farmgirl
1646 Posts
Diane
Victoria
BC
Canada
1646 Posts |
 Posted - Aug 25 2009 : 1:00:22 PM
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This is the Lemon Meringue recipe I use Maggie. It comes from an old Farmer's Cookbook. I really like it as it's neither too sweet or too tart. Seems to be a hit around here anyway.
Baked 9" pie shell.
7 tbsp cornstarch
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups hot water
3 egg yolks, beaten
2 tbsp. butter or margarine
1 tsp. grated lemon peel
1/2 cup fresh lemon juice
3 egg whites (at room temp.)
1/4 tsp cream of tartar
6 tbsp sugar
Mix cornstarch, 1 cup sugar and salt in a saucepan; gradually stir in hot water. Cook over direct heat, stirring constantly, until thick and clear.
Remove from heat and stir 1/2 cup of the hot mixture into the egg yolks; stir this back into the hot mixture. Cook over low heat, stirring constantly, 2 - 3 minutes. Remove from heat, stir in butter. Add lemon peel and juice, stirring until smooth. Cool, then pour into baked pie shell.
Beat egg whites with cream of tartar until frothy; gradually beat in the 6 tbsp sugar, a little at a time. Beat until meringue stands in firm, glossy peaks. Spread meringue on filling, making sure the meringue touches the inner edge of the crust around the pie.
Bake at 350 for 15 minutes or until delicately browned.
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Need Pie Recipes.
