Lemon Meringue Pie – Better Homes and Gardens
1 ½ cups sugar
3 tablespoons all-purpose flour
3 tablespoons corn starch
3 eggs
2 tablespoons of margarine or butter
1-2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
Baked pastry shell
Meringue for Pie
For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1/ ½ cups of water. Cook and stir over medium-high heat till thickened and bubble. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into Baked Pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 15minutes. Cool on a wire rack. Cover and chill to store.
3 tablespoons all-purpose flour
3 tablespoons corn starch
3 eggs
2 tablespoons of margarine or butter
1-2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
Baked pastry shell
Meringue for Pie
For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1/ ½ cups of water. Cook and stir over medium-high heat till thickened and bubble. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into Baked Pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 15minutes. Cool on a wire rack. Cover and chill to store.
Critique
Allan - Lemon is wet, made the crust soft. Extremely SWEET. I’ll have to pass on this one....bring back Nancy’s tried and true, it’s the best!
Josiah - I don’t like lemon meringue...but Mom’s is definitely better
Hannah - Lemon is stronger than usual....but I like it.
Nancy - Too sweet. I prefer more tangy lemon flavor.
Samuel - Pass, I don’t like lemon meringue....I tried the meringue though....it was ok.
Carly P.A. - 6 out of 10. I prefer my store bought one....but then I’m a picky pie person.
THis pie looks like a procupine! I admit, that's my fault and not the fault of the recipe. I had 5 egg whites leftover from another pie and thought I'd add them to the three whites from this pie and have lots of meringue. Usually it's a little skimpy and I like thick meringue. This was an overkill situation. The eggs are from the farmers market and thus very fresh. That makes a much fluffier meringue(I discovered too late). Add that to the fact that I almost tripled the amount of egg whites. THe meringue was almost four inches thick at the center and I stil ended up throwing away about to cups of the stuff. All I could do was stand in my kitchen and laugh at the huge mound of white stuff covering our pie. With one fussy child, and another that doesn't like meringue, this was probably not my smartest move. But I honestly didn't think there would be THAT much meringue!!!
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