FRESH LEMON MERINGUE PIE
1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well-beaten (reserve whites for meringue)
2 tablespoons butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (recipe follows)
In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for one minute.
Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with three-egg meringue, sealing well at edges.
Bake at 350 degrees F for 12 to 15 minutes. Cool for two hours before serving.
THREE-EGG MERINGUE:
In bowl, with electric mixer, beat three egg whites with one-fourth teaspoon cream of tartar until foamy. Gradually add six tablespoons sugar and beat until stiff peaks form.
Makes 6 servings
Source: The Times-Picayune, New Orleans, LA, August 3, 2000
1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well-beaten (reserve whites for meringue)
2 tablespoons butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (recipe follows)
In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for one minute.
Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with three-egg meringue, sealing well at edges.
Bake at 350 degrees F for 12 to 15 minutes. Cool for two hours before serving.
THREE-EGG MERINGUE:
In bowl, with electric mixer, beat three egg whites with one-fourth teaspoon cream of tartar until foamy. Gradually add six tablespoons sugar and beat until stiff peaks form.
Makes 6 servings
Source: The Times-Picayune, New Orleans, LA, August 3, 2000
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Quick and Easy Cranberry Apple Pie - Variation - My family loved this and it was soo very easy!
- Marilyn's Peaches 'n' Cream Streusel Pie
- Jack Daniels Chocolate Chip Pecan Pie (not Texas Land and Cattle Co.)
- Chocolate Chip Pie
- Rhubarb Crisp Pie (plus a variation and sugar correction - 5/24)
- Apple and Pear Hand Pies (turnovers) with Raisins and Walnuts
- Four Nut Pie
- Key Lime Pie a La Ravenna (with baked layer and lime curd layer)
- Lemon Pie Squares (using cake mix and lemon pie filling)
- Old Fashion Oatmeal Pie
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute