Lemon Meringue Pie 1965
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 9 inch pie
- Serves:
- 6
ingredients
-
Lemon filling
- 6 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 cup sugar
- 2 cups water
- 3 large egg yolks, slightly beaten
- 1 tablespoon margarine or 1 tablespoon butter
- 6 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 pie shell, prebaked
-
Meringue topping
- 3 egg whites
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
directions
- Combine salt sugar cornstarch and 1/2 cup of the cold water together in a saucepot. Mix well. Gradually add 1 1/2 cups boiling water stirring well, and cook over medium heat until mixture thickens and comes to a low boil. Continue to boil one minute. Remove from heat, add a little of the mixture into the slightly beaten egg yolks, stirring well. Then add all back into the pot and return to heat, and cook one more minute.
- Remove from heat, add in the butter, lemon zest and lemon juice.
- mix well and allow to cool slightly.
- Pour cooled lemon filling into cooled prebaked pie shell, and completely cool at room temperature.
- Whip the egg whites with the cream of tartar until soft peaks form, gradually add in the sugar continue beating until stiff peaks are formed.
- Spread the meringue over the room temperature cooled pie, sealing right to the crusts edges.
- Bake at 400 degrees for 5 to 10 minutes, until golden browned.
- Remove to a wire rack and continue to cool at room temperature.
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RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.