Lemon Meringue Pie Supreme

Name: Lemon Meringue Pie Supreme
Cuisine: United States
Ingredients: Meringue (3 egg whites); Meringue (3 egg whites); 7 tblsp. cornstarch; Baked 9" pie shell; ¼ tsp. salt; 1½ c. sugar; 3 egg yolks, beaten; 1½ c. hot water; 2 tblsp. butter or margarine; 2 tblsp. butter or margarine; ½ c. fresh lemon juice; 1 tsp. grated lemon peel

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Our best lemon pie for freezing from our Freezing & Canning Cookbook

Ingredients

Baked 9" pie shell
7 tblsp. cornstarch
1½ c. sugar

Americas
United States
Pie
Vegetarian

Method

Mix cornstarch, sugar and salt in saucepan; gradually stir in hot water. Cook over direct heat, stirring constantly, until thick and clear, about 10 minutes.
Remove from heat. Stir ½ c. hot mixture into yolks; stir this back into hot mixture. Cook over low heat; stirring constantly, 2 to 3 minutes. Remove from heat; stir in butter. Add lemon peel and juice, stirr