Lemon Meringue Pie 1

One 9 inch Baked Pie Crust
1/3 cups Cornstarch
1 cup Sugar
1/8 tsp Salt
1 Grated Peel of Lemon
1/2 cup Juice of Lemon
4 Eggs (Separated)
1 tbs Margarine
1-1/2 cups Warm Water

*** Early In The Day:
Prepare pie crust. Turn oven control to 400F. In medium saucepan, stir sugar with cornstarch and salt. Stir in water, lemon peel and juice; cook over medium heat, stirring constantly, until mixture is thickened and boils; remove from heat. In small bowl, with wire whisk or spoon, beat egg yolks; add small amount of hot sauce. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Return to heat, cook, stirring, until thickened (do not boil). Stir in butter or margarine; pour into crust.

*** Use egg whites to make 4-egg-white meringue. Spread meringue over fill sealing to edges; bake 10 minutes or until meringue is golden. Cool, then refrigerate.

*** NOTE: For 8 inch pie, use 3/4 cup sugar, 1/4 cup cornstarch, 1/8 tsp salt, 1-1/4 cups water, grated peel of 1 lemon, 1/3 cup lemon juice, 3 eggs (separated), 1 tbs butter or margarine for filling; turn into baked 8 inch pie crust. Make 3 egg-white meringue.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana