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    Lemon Meringue Pie

    Source of Recipe

    Better Homes & Gardens Cookbook

    Recipe Introduction

    This pie delivers just the right amount of tart and tang, without providing too much of a mouth pucker or being too sweet. It is a perfect blend of sweet and sour.

    List of Ingredients

    1-1/2 cups sugar
    3 Tablespoons cornstarch
    3 Tablespoons flour
    Dash of salt
    1-1/2 cups water
    4 eggs
    2 Tablespoons butter
    1/2 teaspoons finely shredded lemon peel
    1/3 cup lemon juice
    1 9-inch baked pie shell

    4 egg whites
    1 teaspoon vanilla
    1/2 teaspoon cream of tartar
    1/2 cup sugar


    In a medium saucepan combine sugar, cornstarch, flour, and a dash of salt. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.

    Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pie shell.

    Spread meringue over hot filling; seal to the edges. Bake in a 350° degree F. oven for 12 to 15 minutes or until meringue is golden. Cool on a wire rack. Cover and store in the refrigerator.

    MERINGUE: In a medium bowl beat the egg whites, vanilla and cream of tartar at medium speed with an electric mixer about 1 minute or until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating at high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie recipe.




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