Freeze Lemon Meringue Pie Recipe
Ingredients
| Baked 8" pie shell | ||
| Granulated Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| Grated rind of 1 lemon | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| 1 tablesp. butter or margarine | ||
| Egg whites | 2 | |
| Salt | 1/4 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
Directions
On any cool day: In double boiler combine 1 cup sugar, cornstarch, 1/8 teasp. salt.
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.
Chef
