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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Steve Williams' Lemon Meringue Pie Recipe

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This recipe for Steve Williams' Lemon Meringue Pie is from Withey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
about 1 c. sugar: (1/4 c. + 1/2 c. + 6 tbsp, separated)
1/4 c. cornstarch
1/4 tsp. salt
1-1/2 c. water
3 eggs, separated
2 tbsp margarine or butter
1-1/2 tsp. grated lemon rind
1/3 c. fresh lemon juice
9" pre-baked pastry shell
Directions:
Directions:
Pre-heat oven to 350º F. Mix 1/4 c. sugar, cornstarch, and salt in the top of a double boiler, with bottom of double boiler filled with hot water. Slowly stir water into mixture in top. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover and cook 10 minutes, stirring occasionally. Beat egg yolks and 1/2 c. sugar. Blend a little hot mixture into the egg hyolks, then stir all into the remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Gently stir in margarine, grated lemon rind, and lemon juice. Cool to room temperature. Turn into baked pastry shell. Beat egg whites until foamy. Add 6 tbsp. sugar, 1 tsp at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread meringue on top of pie. Bake 15-20 minutes at 350º F.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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