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Freeze Lemon Meringue Pie

Pie.Chef's picture
Ingredients
  8 inch baked pie shell 1
  Granulated sugar 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs)
  Grated lemon rind 1 Tablespoon (From 1 Lemon)
  Lemon juice 1⁄4 Cup (4 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 1 Tablespoon
  Egg whites 2
  Salt 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
Directions

On any cool day: In double boiler combine 1 cup sugar, cornstarch, 1/8 teasp. salt.
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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