The best delicious Lemon Meringue Pie #3 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Meringue Pie #3 recipe today!
Hello my friends, this Lemon Meringue Pie #3 recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Meringue Pie #3 is amazingly delicious, and addictive, everyone will be asking for more Lemon Meringue Pie #3.
What Makes This Lemon Meringue Pie #3 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Meringue Pie #3.
Ready to make this Lemon Meringue Pie #3 Recipe? Let’s do it!
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1 Packaged pie crust;
-pre-baked if frozen
FILLING
4 lg Egg yolks
3 lg Eggs
1 c Granulated sugar
3/4 c Fresh lemon juice
2 tb Cornstarch
1 Stick chilled butter; cut
-into small pieces
MERINGUE
4 lg Egg whites
1/4 ts Cornstarch
1/4 ts Cream of tartar
1/2 c Superfine sugar
1 ts Vanilla extract
1. Preheat oven to 350 degrees. To prepare filling, in top of a double
boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch.
Place over simmering water. Cook over medium heat, stirring constantly,
until thick enough to coat the back of a spoon. Do not let mixture boil.
Remove mixture from over water. Stir in butter. Pour into crust.
2. To prepare meringue, beat egg whites at medium speed until foamy. Beat
in cornstarch and cream of tartar until soft peaks form. Gradually beat in
sugar and vanilla at high speed until stiff, but not dry, peaks form.
3. Spoon meringue into a large pastry bag fitted with a star tip. Pipe
meringue decoratively over filling to edge of crust. Bake pie until
meringue is golden, 12 to 15 minutes.
FROM “GREAT AMERICAN HOME
BAKING” CARDS
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
10 Servings
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