Lemon Meringue

Lemon Meringue

  • 1 1/2 cup sugar
  • 6 tsp. cornstarch
  • 1 1/2 cup water
  • 3 egg yolks
  • 3 tbsp. butter
  • 6 tbsp. lemon juice
  • 1 1/2 tbsp grated lemon rind
  • Mix sugar and cornstarch in a saucepan. Gradually stir in water cook over medium heat stirring constantly. Boil 1 minute after thickened. Beat in egg yolks. Boil 1 minute longer and remove from heat. Add butter, lemon juice and lemon rind and mix. Pour into a baked 9 inch pie shell. Cover with meringue and bake until lightly brown
  • From the kitchen of Mrs. Philip Benjamin, 1965 Rice County Homemakers

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