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Holiday Lemon Meringue Pie

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Ingredients
For 8 inch
  8 inch baked pie shell 1
  Sugar 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Egg yolks 2 , slightly beaten
  Butter/Margarine 2 Tablespoon
  Grated lemon peel 1 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Yellow food color 2 Drop
  Meringue 1 Cup (16 tbs) (For 8-Inch Pie)
For 9 inch
  9 inch baked pie shell 1
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 6 Tablespoon (1/3 Cup Plus 1 Tablespoon)
  Water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 3 Tablespoon
  Grated lemon peel 2 Teaspoon
  Meringue 1 Cup (16 tbs) (For 9 Inch Pie)
For 10 inch
  10 inch baked pie shell 1
  Sugar 2 Cup (32 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Egg yolks 4 , slightly beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Meringue 1 Cup (16 tbs) (For 10 Inch Pie)
Directions

Bake pie shell.
Heat oven to 400°.
Mix sugar and cornstarch in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute (2 minutes for 10-inch pie).
Remove from heat; stir in butter, lemon peel, and lemon juice and food color.
Pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate brown.
Cool away from draft.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon
Servings: 
18

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