Page 170 - FLIPBOOK NEW

LEMON MERINGUE PIE

Ingredients
Prepare Helen Wright’s Pie Crust and pre bake for about 12-15 minutes

FILLING:
4 large egg yolks 3 large eggs
1 cup sugar 3/4 cup fresh lemon juice
2 tablespoons cornstarch 1/2 cup (1 stick) chilled butter cut into small pieces

MERINGUE:
4 large egg whites
1/4 teaspoon cornstarch

1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla

Instructions
Preheat oven to 350 degrees. To prepare filling, in top of a double boiler, whisk together
egg yolks, eggs, sugar, lemon juice and cornstarch. Place over simmering water. Cook
over medium heat stirring constantly, until thick enough to coat back of spoon. Do not

let mixture boil. Remove mixture from over water. Stir in butter and pour into pie crust.

To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch
and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high
speed until sti , but not dry peaks form.

Spoon meringue on the filling, making sure the meringue is right up to the edge of the
crust to prevent filling from seeping out. Bake pie until meringue is golden about 12-15

minutes.

My Mother, Herta Nehlsen Hubler made the lemon meringue pie. It was one of my
favorites. She used to worry so much that the meringue would weep. Even if it did, it was
still delicious. Weep is a term used when the meringue comes away from the crust and

sometimes has little droplets of moisture on it.

156