1 1/2 cubs crumbs from soft-type bread (no crusts)
4 large egg yolks(reserve whites for meringue)
1 tablesppon butter
grated rind of 1 medium lemon
juice of 2 medium lemons
one 9-inch pie shell, baked
MERINGUE:
4 large egg whites
1/8 teaspoon salt
1 teaspoon cream of tartar
4 tablespoons sugar
Instructions
Preheat oven to 400 F. In mixing bowl beat egg whites with salt until frothy. Gradually add cream or tartar and sugar. Beat until stiff but not dry. Set aside.
In top part of double boiler, mix sugar, cornstarch, and salt. Stir in hot water and combine until smooth. Add bread crumbs and cook over boiling water, stirring until smooth and thickened.
In small mixing bowl, beat egg yolks, and stir in a small amount of mixture. Then combine the two mixtures in boiler, and cook over low to medium heat for 2 to 3 minutes. Add butter, lemon rind, and lemon juice. Cool slightly.
Pour mixture into baked shell. Pile meringue lighlty on top, covering filling completely. Bake for 10 minutes or until lightly brown
Originally Submitted
5/5/2008
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