Lemon meringue pie`
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie Shell * | |
| 1 | cup | Sugar (Plus 8 Tbs) |
| 3 | tablespoons | Cornstarch |
| 3 | larges | Eggs -- separated |
| 3 | larges | Egg Whites |
| 1 | Lemon Rind -- grated | |
| ⅓ | cup | Lemon Juice (Plus 2 Tbs) |
| 1 | cup | Boiling Water |
| dash | Salt | |
| ⅛ | teaspoon | Cream Of Tartar |
Directions
* Use ½ of the crust from the peach pie recipe. Prick the crust with a fork on the sides and bottom. Bake on the bottom shelf of a 350 F oven for 20-25 mins, until golden brown. Combine 1 cup sugar, the cornstarch, egg yolks, lemon rind, and ⅓ cup lemon juice. Mix very well. Place all the ingredients in the top of a double boiler, add the boiling water, and cook, stirring occasionally, until the mixture shrinks from the sides of the pot. When slightly cool, pour the filling into the cooked pie shell. Beat the 6 egg whites with a dash of salt until soft peaks form. Add 8 Tbs sugar, 2 tsp lemon juice, and the cream of tartar. Beat until the whites are stiff.
Spoon the meringue over the lemon filling and press down with the back of a spoon. Return the pie to the oven for 15 mins, or until the meringue is golden.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-27-95 (159) Fido: Cooking