Lemon Meringue Pie
From babydumpling 17 years ago
- 10 minutes to make
- Serves 8
Here's an oldy but a goody. I have had to pleasure of enjoying this dessert for many years. I first learned to make it at the age of 10. Hope you enjoy it as well.
Ingredients
- 1 c. sugar shopping list
- 2 T. cornstarch shopping list
- 1/4 tsp. salt shopping list
- 1 1/2 c. hot water shopping list
- 1 1/2 c. crumbs from a soft-type bread (no crusts) shopping list
- 3 eggs separated ( set whites aside for meringue) shopping list
- 1 T. butter shopping list
- Grated rind from 1 lemon shopping list
- juice from 2 medium sized lemons shopping list
- 1 9" pie shell, baked shopping list
- Meringue ( Step #2) shopping list
How to make it
- STEP # 1
- In a medium saucepan (may use double boiler) over medium heat, mix well the sugar, cornstarch and salt
- Stir in hot water and beat until smooth
- Add bread crumbs
- Continue to cook over medium heat until smooth and thickened
- Stir a small amount of mixture into beaten egg yolks
- Transfer egg yolks to rest of mixture in saucepan
- Continue cooking over medium heat for 2 or 3 minutes
- * If mixture at any time seems to be scorching, reduce heat)
- Add butter, lemon rind and juice
- Cool slightly.
- Pour into baked pie shell
- Pile Meringue lightly on pie, covering filling completely
- Bake in preheated 400 F oven for 5 minutes or until Meringue is a LIGHT brown
- STEP #2
- Meringue
- Using a wire whisk of hand mixer set to high speed, beat the reserved egg whites with 1/4 tsp salt until frothy
- Gradually add 6 T sugar
- Beat until stiff peaks form but not dry
People Who Like This Dish 2
- howiej Stockton, CA
- babydumpling Baxter, TN
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