Mince Lemon Meringue Recipe
Ingredients
| 1 (9-inch) pie shell, unbaked | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Cornstarch | 3 Tablespoon | |
| Cold water | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Egg yolks | 2 , beaten | |
| Mincemeat | 2 Cup (16 tbs) | |
| MERINGUE | ||
| Cream of tartar | 1/4 Teaspoon | |
| 1 teaspoon grated lemon rind | ||
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
Directions
Prepare pastry shell and put in refrigerator while making filling.
Combine sugar, salt and cornstarch, gradually add water and cook, stirring constantly, until thick and clear.
Remove from heat, add lemon juice and beaten egg yolks.
Stir until smooth.
Fold in mincement.
Turn into unbaked pie shell and bake in a moderately hot oven (400 degrees) for 30 minutes.
Remove from oven and make meringue.
Add salt to egg whites and beat until foamy.
Add cream of tartar and beat until stiff.
Beat in sugar, gradually.
Fold in lemon rind and spread over pie.
Brown at 350 degrees for 15 to 20 minutes.
Combine sugar, salt and cornstarch, gradually add water and cook, stirring constantly, until thick and clear.
Remove from heat, add lemon juice and beaten egg yolks.
Stir until smooth.
Fold in mincement.
Turn into unbaked pie shell and bake in a moderately hot oven (400 degrees) for 30 minutes.
Remove from oven and make meringue.
Add salt to egg whites and beat until foamy.
Add cream of tartar and beat until stiff.
Beat in sugar, gradually.
Fold in lemon rind and spread over pie.
Brown at 350 degrees for 15 to 20 minutes.
Chef
