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    LEMON MERINGUE PIE

    MY HUSBAND'S FAVORITE, BETTER THEN "MOM USED TO MAKE"


    List of Ingredients


    • 1 PASTRY SHELL (9 INCH)
    • 1 CUP SUGAR
    • 1/4 CUP FLOUR
    • 3 TABLESPOONS CORNSTARCH
    • 1/4 TEASPOON SALT
    • 2 CUPS WATER
    • 3 EGG YOLKS, BEATEN
    • 1 TABLESPOON BUTTER OR MARGARINE
    • 1 TEASPOON GRATED LEMON PEEL
    • 1/4 CUP LEMON JUICE
    • 3 EGG WHILES
    • 6 TABLESPOONS SUGAR


    Instructions


    1. BAKE AND COOL PASTRY.
    2. IN SAUCEPAN, COMBINE THE SUGAR, FLOUR, CORNSTARCH AND SALT.
    3. STIR IN WATER.
    4. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED AND CLEAR.
    5. ADD A LITTLE HOT MIXTURE TO EGG YOLKS, MIX AND RETURN TO HOT MIXTURE.
    6. COOK 1 MINUTE MORE, STIR CONSTANTLY.
    7. REMOVE FROM HEAT; BLEND IN BUTTER, LEMON PEEL, AND JUICE.
    8. POUR MIXTURE INTO PASTRY SHELL.
    9. BEAT EGG WHITES UNTIL SOFT PEAKS FORM.
    10. GRADUALLY ADD THE SUGAR, ONE TABLESPOON AT A TIME.
    11. BEAT TO STIFF PEAKS.
    12. SPREAD EVENLY OVER HOT FILLING
    13. BAKE 425 DEGREES FOR 5 MINUTES UNTIL BROWN.
 

 

 

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