LEMON MERENGUE PIE
Source of Recipe
My mother's recipe
List of Ingredients
1 baked 9 inch pie shell
1 1/2 cups granulated sugar
2 Tablespoons cornstarch
1/4 cup cake flour (I used all purpose flour and it's ok)
1/4 teaspoon salt
2 cups boiling water
3 eggs seperated (room temperature)
1 1/2 teaspoon grated lemon rind
6 Tablespoons lemon juice
2 Tablespoon butter
6 Tablespoons powdered sugar
1/4 teaspoon Cream of tartarRecipe
Combine granulated sugar, cornstarch, flour, and salt in top of double boiler. Gradually stir in the 2 cups boiling water and cook 15 minutes, stirring constantly until mixture thickens and then occasionally. Mix together slightly beaten eggs yolks, lemon juice, and grated rind. Add a little of the cooked mixture to yolk/lemon mixture, stir, then pour back into thickened mixture. Cook 2 minutes, stirring constantly. Add the 2 tablespoons butter and stir until melted. Remove from heat and cool slightly. Turn into pie shell.
Cover with merengue made by gradually beating cream of tartar and egg whites until stiff and then adding the powdered sugar gradually while beating. Cover the lemon custard with the merengue sealing at the edges of crust. Bake 325 to 350 degrees for about 15 minutes until delicately browned.
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