Lemon Meringue Pie

Ingredients

• 4 tbsps. lemon juice
• 3/4 cup sugar
• Grated rind of 1 lemon
• 3 tbsps. corn starch
• 1 tbsp. butter
• 3 eggs
• 1 tsp. salt
• 1 cup cold water

Method

1. 1

   Mix cornstarch, cold water and salt.

2. 2

   Place over the fire and stir constantly until thickened.

3. 3

   Place over steam until the cornstarch is thoroughly cooked, about 10 minutes.

4. 4

   Add the sugar, lemon juice and rind, butter, and beaten egg yolks.

5. 5

   Cook for 1 or 2 minutes over steam.

6. 6

   Pour the mixture into baked pie shell and cover with meringue, made by beating the egg whites until stiff, and adding 3 tablespoons of sugar and a pinch of salt.

7. 7

   Bake at a low temperature, 250 degrees F., for 20 minutes, then raise the temperature until meringue is light brown.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 32. The excerpt below is the record exactly as published.

tsp. salt TES ISESDs Vania Mix together all ingredients, adding nutmeats last. Pour into 9-inch pie plate lined with pie crust. Bake in hot oven (450 degrees) 10 minutes, then reduce heat to 350 degrees and continue baking until a silver knife blade inserted in center of filling comes out clean. Mrs. J. T. Barnhill. THE WILLIAMSTON COOK BOOK 17 LEMON PIE FILLING 1 cup sugar ¥% stick butter, creamed to- gether 1% cup flour 1% lemons, juice and grat- ed rind 4 egg yolks 1 cup milk 1 tbsp. cornstarch -Combine ingredients and cook in a double boiler, stirring constantly until thick, When cooled pour in baked pie shell. Cover with meringue made from egg whites. 4 egg whites, 8 tsp. sugar, 1 tsp. baking powder Beat these ingredients together until very thick ... then spread over the lemon filling in pie shell and.bake about 10, or 15 minutes in oven at 390. é Mrs. G. G. Woolard. LEMON MERINGUE PIE 1 teaspoon grated lemond rind or 4% teaspoon le- mon extract 2 eggs, separated 4 teaspoon cream of tartar* 4 tablespoons sugar 1 baked 8-inch pie shell 1 1/3 cups (15 oz. can) Eagle Brand Sweetened Con- densed Milk % cup lemon juice Blend Eagle Brand sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks. Pour into cool pie shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on filling. Bake in slow oven (325 degrees F.) 15 minutes or until lightly browned. Cool. *May be omitted but it makes a more stable meringue. Mrs. “D. B.” Rogerson. LEMON MERINGUE PIE 4 tbsps. lemon juice 34 cup sugar Grated rind of % lemon 3 tbsps. corn starch 1 tbsp. butter 3 eggs 1, tsp. salt 1 cup cold water

Cook this with the app: pantry check, scaling, and the assistant.