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Lemon Meringue Pie II Recipe

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This recipe for Lemon Meringue Pie II is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Sugar
¼ C Cornstarch
Pinch of Salt
4 Lg Eggs - Separated
2 Cups Milk
⅓ C Fresh Lemon Juice
3 Tbs Butter
1 tsp Finely Grated Lemon Rind
½ tsp Vanilla Extract
Directions:
Directions:
Prepare a 9" pie pastry and prick bottom and sides with a fork. Line it with foil or parchment paper and dry beans (for weight) and bake at 425º for 10 min. Remove weights and foil/paper and bake 12 min more until crust is lightly browned. Shield edges with aluminum foil if they brown too quickly.
PREPARE Filling:
Whisk together first 3 ingred. in a heavy, non-aluminum medium sauce pan. Whisk together egg yolks, milk and lemon juice in a bowl; whisk into sugar mixture in pan over med. heat. Bring to a boil, and boil, whisking constantly, 1 min. Remove pan from heat; stir in butter, lemon rind and vanilla extract until smooth. Pour into piecrust. Cover with plastic wrap, directly on the filling. Proceed immediately with making meringue to ensure the meringue is spread over the pie filling while it is still warm.
MERINGUE: Have 6 egg whites at room temperature. Beat the whites and 1/2 tsp vanilla extract at high speed with electric mixer until foamy. Add sugar, 1 Tbs at a time and beat 2-4 min or until stiff peaks form and sugar dissolves.
Remove plastic wrap from the pie, and spread the meringue evenly over warm Lemon Pie filling, being sure to seal the edges!
BAKE at 325º for 20-25 min or until golden brown. Cool pie completely on a wire rack. Refrigerate left overs.
Personal Notes:
Personal Notes:
This was a Southern Living recipe and is excellent!

 

 

 

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