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Lemon Meringue Pie

This recipe comes to us from our designer, Beth Spegal. She recently made this scrumptious dessert for a client dinner we hosted at Erich’s house. The recipe came from her copy of the “Better Homes and Gardens” cookbook she received on her wedding day 35 years ago.

Enjoy!

Ingredients:

• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 3 tablespoons all purpose flour
• 1-1/2 cups water
• 3 eggs
• 2 tablespoons butter or margarine
• 1/2 teaspoon finely shredded lemon peel
• 1/3 cup lemon juice
• One 9-inch Baked Pastry Shell

Directions:

In a medium saucepan, combine sugar, cornstarch, flour, and a dash of salt. Gradually stir in water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine and lemon peel. Gradually stir in lemon juice, mixing well. For meringue, in a large mixing bowl, beat egg whites and 1 teaspoon of lemon juice with an electric mixer on medium speed for about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed for about 4 minutes or until stiff peaks form and sugar dissolves. Pour hot filling into the Baked Pastry Shell. Spread meringue over hot filling; seal to edge.

Bake in a 350-degree oven for 12 to 15 minutes or until the meringue is golden. Cool on a wire rack. Cover and chill to store.

Makes 8 servings.

Recipe: Better Homes & Gardens

 

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