Lemon Pie
Why I Love This Recipe
This lemon pie is fairly easy to make, and it is very good. I used a deep dish pie crust. The filling didn't come to the top, but the meringue piled up high enough to go well over the top of the crust. I had never used this recipe for meringue, but it turned out beautifully and tastes great. I have made my comments in parenthesis.
Ingredients You'll Need
1-1/3 cup sugar
6 Tbs. cornstarch
dash of salt
1-1/4 cups boiling water
3 egg yolks beaten (I used 4 large egg yolks)
1/3 cups lemon juice (juice of 1 large lemon)
2 Tbsp butter
2 tsp lemon rind (rind of 1 large lemon)
1/2 tsp lemon flavoring (my add)
9 inch pastry shell, baked and cooled
3 egg whites (I used 4 egg whites)
1 (7oz) jar marshmallow cream
dash of salt
Directions
Combine sugar, cornstarch and salt in a saucepan, gradually add boiling water. Bring to boil, stirring constantly with a whisk. Cook 1 minute or until mixture is clear and thickened. (Mine never got clear.) Stir small amount of hot mixture into beaten egg yolks, return to hot mixture. Cook over medium heat 3 minutes, stirring constantly with whisk. (Mine took less than 3 minutes to thicken.) Stir in lemon juice, 2 Tbsp butter, and lemon rind. Pour into pastry shell.
3 egg whites (I used 4 egg whites)
1 (7oz) jar marshmallow cream
dash of salt
Beat egg whites and dash of salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread over filling. Bake at 350 degrees 12 to 15 min. or until lightly browned. Cool.