This is a print preview of "Lemon Merringue Pie" recipe.

Lemon Merringue Pie Recipe
by colleen

Lemon Merringue Pie

Nan's recipe ( My grandmother, Margaret Rudis)

Rating: 4.8/5
Avg. 4.8/5 2 votes
  United States American
  Servings: 8 servings

Ingredients

  • 1 baked pie crust
  • 4 large lemons
  • 4 eggs, separated
  • 4 cups sugar
  • 4 cups boiling hot water
  • 1 cup cornstarch
  • cold water
  • 1/4 tsp. cream of tartar
  • 8 tbsp. sugar
  • 4 egg whites

Directions

  1. Grate the rinds off of the 4 lemons and set aside. Now sqeeze the juice out of the lemons and set aside.
  2. Into the 4 cups of the hot boiliing water, slowly stir in the lemon rind, lemon juice, 4 egg yolks and the 4 cups of sugar. Bring the whole mixture to a boil stirring constantly. Combine the cornstarch and enough cold water to make a paste.
  3. Stir paste into lemon mixture slowly until thick. When mixture thickens, let clear. Then add 4 tbsp. butter. Let cool.
  4. Beat the egg whites, cream of tartar and sugar till very stiff peaks form.
  5. When lemon mixture is cool pour into a baked pie crust. Cover pie entirely with the meringue.
  6. Stick under broiler till meringue starts to brown.
  7. YOU HAVE TO WATCH PIE UNDER BROILER, WHEN IT STARTS TO BROWN IT WILL BE DONE VERY FAST.