Lemon Meringue Pie 1965 Recipe

Name: Lemon Meringue Pie 1965
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cornstarch; ¼ teaspoon salt; 1 cup sugar; 2 cups water; 3 large egg yolks, slightly beaten; 1 tablespoon margarine or 1 tablespoon butter; 6 tablespoons fresh lemon juice; 1 tablespoon grated lemon zest; 1 pie shell, prebaked; 3 egg whites; ¼ teaspoon cream of tartar; 6 tablespoons granulated sugar

Servings: persons

6 tablespoons cornstarch
¼ teaspoon salt
1 cup sugar
2 cups water
3 large egg yolks, slightly beaten
1 tablespoon margarine or 1 tablespoon butter
6 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 pie shell, prebaked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons granulated sugar

1
Combine salt sugar cornstarch and 1/2 cup of the cold water together in a saucepot.
2
Mix well.
3
Gradually add 1 1/2 cups boiling water stirring well, and cook over medium heat until mixture thickens and comes to a low boil.
4
Continue to boil one minute.
5
Remove from heat, add a little of the mixture into the slightly beaten egg yolks, stirring well.
6
Then add all back into the pot and return to heat, and cook one more minute.
7
Remove from heat, add in the butter, lemon zest and lemon juice.
8
mix well and allow to cool slightly.
9
Pour cooled lemon filling into cooled prebaked pie shell, and completely cool at room temperature.
10
Whip the egg whites with the cream of tartar until soft peaks form, gradually add in the sugar continue beating until stiff peaks are formed.
11
Spread the meringue over the room temperature cooled pie, sealing right to the crusts edges.
12
Bake at 400 degrees for 5 to 10 minutes, until golden browned.
13
Remove to a wire rack and continue to cool at room temperature.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons cornstarch, ¼ teaspoon salt, 1 cup sugar, 2 cups water, and more.

Yes, Lemon Meringue Pie 1965 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Meringue Pie 1965

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