Sunday, November 29, 2009

Lemon Meringue Pie

Recipe by Sandy Bishop

3 egg yolks
5 Tbsp. corn starch
2 c. water
5-6 Tbsp. fresh lemon juice
1 c. sugar
1 Tbsp. margarine

Put ¼ c. of sugar in water and bring to a boil. Blend sugar and cornstarch, add lemon juice and egg yolks. Beat well. Pour into top of double boiler with sugar water. Cook and stir until thick and clear. Add margarine. Pour into pre-baked pie shell. Top with meringue and brown. Makes one 9” pie.

3 egg whites
6 Tbsp. sugar,
½ tsp. vanilla
¼ tsp. cream of tartar

Beat egg whites.  Add remaining ingredients.  Beat till stiff and place on top of pie. Brown in oven.

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