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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Home Cooking of the Hollenshead Family , 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:  
9" BAKED pie crust
6 T. corn starch
1/4 tsp. salt
2 c. water
1 c. sugar
3 unbeaten egg yolks
2 T. butter
2 tsp. grated lemon rind
5 T. lemon juice
3 egg whites
6 T. sugar
Directions:
Directions:
Combine corn starch, salt, 1/2 c. sugar in top of double boiler. Add water. Cook over boiling water until thick, stirring constantly. Cover, cook 10 min, stir occasionally. Combine yolks and the other 1/2 c. of sugar in a bowl. Spoon a little of the hot mixture, leaving pan on heat, into the egg mix. Stir quickly, pour back into pan. Stirring constantly, cook 2 min. Remove from water and stir in butter, lemon rind, and juice. Cover and cool to room temp.(not in frig.) without stirring. Pour into baked pie crust.

Beat egg whites until just stiff enough to hold peaks. Sprinkle with the 6 T. of sugar, 1 T. at a time. Beat after each until glossy. Pile lightly on pie from edge to center, sealing meringue to crust. Bake at 325º for 20 min.
Personal Notes:
Personal Notes:
June is the wife of Tom Hollenshead & the daughter-in-law of the late DeWitte & Mary (Waller) Hollenshead. Our family likes it tart, so I always add more grated lemon rind and a little more lemon juice. This is labor intensive, but everyone who likes lemon will thank you for making this pie! It is perhaps my most treasured recipe. It is definitely a Hollenshead Family Classic with those in the "Hollenshead Outpost" in El Paso, Texas.

 

 

 

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