Lemon Meringue Pie

May
4
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Lemon Meringue Pie
This recipe comes from an old Farm Journal pie cookbook. I make this with fresh farm eggs and organic lemons when available.

Difficulty: Intermediate

Servings: 6 to 8



Ingredients

1 1/2 cups organic sugar

1 1/2 cups water

1/4 tsp salt or can leave this out

1/2 cup cornstarch

1/3 cup water

4 egg yolk-if possible free range fresh farm eggs

1/2 cup fresh squeezed lemon juice-look for organic lemons

3 tablespoons butter

1 teaspoon grated lemon peel

4 egg whites

1/4 teaspoon salt

1/2 cup organic sugar

1 baked pie shell

Directions

Combine sugar, and water and salt in a saucepan and heat to a boil.

Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (Sometimes this takes a couple minutes and sometimes it just gets thick real fast.)

Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.

Remove from heat, stir in butter and lemon peel.

Cover and cool until lukewarm.

Make your pie shell and then make the meringue.

For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.

Pour the filling into the cooled pie shell. Pile on the meringue, be sure to go all the way to the edge of pie to seal it in.

Bake at 325 degrees for about 15 minutes or until just browned.

Cool on rack at least 1 hour before serving.

Categories: Desserts, Pies

Submitted by: kathyinozarks on May 4, 2010




Comments

  1. Jan Jones says:

    Good Morning, I thank you for posting this delicious recipe. I made this yesterday and the outcome was delightful. I followed it to a T and would not change a thing. I used big brown farm fresh eggs, as always and love the deep, dense texture that this brings. Old recipes need to be pulled out and tried and this is one that I am truly thankful for. I remember the Farm Journal magazine my own Mother subscribed to and can fondly remember her testing and giving her family many treasured dishes as a result. I used the Meyer Lemons and must say, it is time to get back to the kitchen and make another …. OH so wonderful. Thanks again. You made my day yesterday and it lingers on. Jan

  2. kathyinozarks says:

    Thank you so much Jan, for letting me know you made the recipe. I am glad you liked the pie too, this is one of our all time favorites Kathy

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