Grandma Rose made this recipe for Lemon Meringue Pie for many years. This recipe has definitely stood the test of time.
Course Dessert
Keyword Cocoa Krispies, lemon, meringue
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1 1/4cupssugar
4tablespoonsheaping cornstarch
juice from 2 lemons
1tablespoongrated lemon zest
1 1/2cupsboiling water
3egg yolks, save whites for meringue topping
1tablespoonheaping butter
114.1 oz packagerefrigerated ready pie crust
Meringue
3egg whites
1/8teaspoonsalt
1/4teaspooncream of tartar
3tablespoonssugar
Instructions
Stir together sugar and cornstarch in a medium saucepan.
Add rest of ingredients. Stir
Place pan on top of a double boiler or over a large pan of simmering water.
Cook until thick, stirring constantly.
This can take anywhere from 15 to 20 minutes. Stir in 1 tablespoon butter.
Remove pan from simmering water. Let cool.
Make crust according to package directions for one-crust pie. Spoon filling into baked pie shell. Make meringue.
Beat egg whites with salt and cream of tartar until foamy. Continue beating until soft peaks form. Sprinkle 1 tablespoon of sugar at a time over egg whites, beating well after each addition, beat whites until stiff peaks form.
Spread egg whites on filling, spread filling to the edges to seal.
Bake in a 350 degree oven until whites are golden brown, about 10 to 15 minutes. Watching closely.