LEMON MERINGUE PIE

LEMON MERINGUE PIE

Filling for 9-inch baked shell

  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1 1/2 c. boiling water
  • 3 eggs, separated
  • 1 T. butter
  • 1/3 c. lemon juice
  • 1 T. shredded lemon peel

Mix sugar and cornstarch in a saucepan. Gradually stir in boiling water. Stir and cook slowly until mixture becomes thick. Remove from heat. Gradually pour a little hot mixture into beaten egg yolks. Stir vigorously. Add the egg mixture slowly to the rest of the hot mixture. Place over low heat and stir and cook about 1/2 minute. Add butter, lemon juice, and peel. Stir and cook less than 1/2 minute. (Filling should be clear and very thick.) Test 1/2 t. on a cold saucer. It should be as stiff as the filling will be when it is cold. Cool. Stir now and then. Pour into baked shell. Cover with a meringue made with the egg whites. Bake at 3500 for 12 to 15 minutes or until meringue is a delicate brown.

MERINGUE FOR PIES

  • 9-inch pie
  • 3 egg whites
  • 1/4 t. salt
  • 6 T. sugar
  • 1/2 t. vanilla or other extract

Sprinkle salt over egg white in mixing bowl. Beat until soft peaks form when the beater is lifted. Sprinkle sugar a little at a time over the whites. Continue to beat until the meringue forms in definite peaks. Place over pie filling which should be warm. Push meringue completely to edge of filling, making certain it touches the crust. Bake as above.

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