1 1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt water, cold
1/2 cup lemon juice
5 large eggs, separated
2 tbsp butter, or margarine
1 tsp lemon rind, grated, to 3 tsp
1 9 pastry shell, baked
1/4 tsp cream of tartar
1/2 cup sugar, plus
2 tbsp sugar
1/2 tsp vanilla extract
A Recipe for
Deluxe Lemon Meringue Pie
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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This Recipe for Deluxe Lemon Meringue Pie is one of thousands in the Recipes-to-go Baking Cookbook.
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An empty belly is the best cook. |
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| Meryl Streep |
This is a recipe for Deluxe Lemon Meringue Pie from the recipe cookbook of Recipes-to-go (Baking)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
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Avoid fruit and nuts. You are what you eat. |
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Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy
saucepan; mix well. Gradually add water and lemon juice, stirring
until mixture is smooth. Beat egg yolks until thick and lemon
colored; gradually stir into lemon mixture. Add butter, and cook
over med. heat, stirring constantly, until thickened and bubbly. Cook
1 minute, stirring continuously. Remove from heat; stir in lemon
rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of an electric
mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1
tbsp at a time, beating until stiff peaks form and sugar dissolves (2
to 4 mins.). Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.
Bake at 325~ for 25 to 30 mins. or until meringue is golden brown.
Cool to room temp.
Serves: 1
Deluxe Lemon Meringue Pie Recipe brought to you by Recipes To-Go