Tuesday, July 13, 2010

Lemon Meringue Pie

This recipe is from "Praise the Cook" by Crisco 1959. 

1 cup sugar
1/4 teaspoon salt
1/4 cup flour
3 tablespoons cornstarch
2 cups water
3 eggs, separated
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon rind
6 tablespoons sugar

Combine sugar, salt, flour and cornstarch in saucepan.  Stir in water.  Cook over moderate heat until mixture becomes thick and clear.  ( Mine gets thick but not clear.)   Add a little of the hot mixture to beaten egg yolks.  Return to hot mixture and cook 1 minute, stirring constantly.  Remove from heat and beat in butter lemon juice and rind.  Pour into baked 9 inch pastry crust.  Cool slightly and top with meringue made by beating egg whites and adding 6 tablespoons sugar until stiff peaks form.  Brown in hot oven 425 degrees for 5-7 minutes.

We don' get to eat this pie.  My husband is taking it to a pie auction tonight.