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A Cookbook of
Memories
Cakes,
Pies and Desserts
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MY MOTHER'S LEMON MERINGUE PIE
Marlene Taylor United, Winnipeg, MB, Kirkfield Park
| 1/2 cup sugar |
3 Tbsp
cornstarch mixed with a little cold water |
| Juice and rind of
one lemon |
1/4 cup sugar |
| 2 eggs, separated |
few
grains salt |
| 1 1/2 cup boiling water |
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| Beat sugar, lemon juice, lemon rind and egg yolks
together well. Add 1 1/2 cups boiling water. When this is really
hot, add dissolved cornstarch. Pour into hot lemon mixture, a
little at a time, stirring constantly. Let cook for a few
minutes until the taste of raw starch is gone. Pour into an 8 or
9 inch cooked pie crust. Make meringue by beating egg whites
with salt until soft peaks form. Gradually beat in sugar until
meringue is stiff and glossy. Top pie with meringue and brown at
425 degrees for about 5 minutes until golden. |
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