Wednesday, March 21, 2012
Recipe Source: Lion House Cookbook (an out-of-print cookbook that is among my oldest and most well-loved cookbooks of all time)
Posted by Lara.
1-1/4 cups sugar
1/4 tsp. salt
6 Tbs. cornstarch
1-1/2 cups cold water
3 eggs yolks (reserve egg whites for meringue)
6 Tbs. freshly squeezed lemon juice (or 1/2 cup for a slightly tarter flavor)
1 tsp. finely grated lemon rind
2 Tbs. butter
Baked 9-inch pie shell (see this recipe for the best crust ever)
MERINGUE: (if you like meringue piled higher on the pie, then I recommend making a one-and-a-half batch of the meringue)
3 egg whites (use from the separated eggs in the filling)
6 Tbs. sugar
Directions (these directions are modified somewhat from the cookbook):
Pour filling into baked pie shell and spread meringue over top while filling is hot.
For meringue: Beat the egg whites on high speed adding the sugar gradually while beating. Continue beating until mixture stands in stiff peaks. (You'll want to watch it carefully, because it is possible to beat egg whites for too long and lose the creamy texture).
Pile on hot lemon filling;
seal well to edge of crust and touch meringue lightly with the back of the spoon to form peaks.
Cool thoroughly before serving, preferably at least 4 hours.
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