Lemon Meringue Pie Recipe by Ruth Paget
For 6 People
Ingredients:
-1 Pre-bake pie crust
-For Filling:
-Juice of 1 lemon
-2 egg yolks
-1/2 teaspoon salt
-1 cup sugar
-2 tablespoons flour
-2 cups water
-For Meringue Topping:
-2 egg whites
-1/4 cup sugar
-1 teaspoon vanilla
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Mix lemon juice, egg yolks, salt, sugar, flour, and water together.
3-Cook the lemon mixture in a double boiler. (A double boiler is basically a smaller pot halfway submerged in a larger pot of boiling water.)
4-Heat lemon mixture until thick. Pour lemon mixture into the pre-cooked pie shell.
5-Whip the two egg whites. Add sugar a little at a time. Beat the mixture until it is stiff enough to form peaks. Add vanilla to the mix and turn.
6-Top the pie with meringue. Bake the pie until the meringue is brownish. Bake for approximately 10 minutes and then check the meringue for color.
(A Rosevale Farm Recipe)
Source: Winifred Sawle – Arena, Wisconsin By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
