Meringue Crust Lemon Pie

Meringue Crust Lemon Pie

From the Kitchen Of
Meringue Pie Crust with Lemon Filling, a vintage typed recipe card

Meringue

3 egg whites - beat until stiff, add
1 cup sugar - 1 tablespoon at a time
1 teaspoon vanilla
1 teaspoon vinegar (scant)

Butter pan, either cornered or pie pan, must be large as you form the crust with a spoon and it does not need to be thick. (Can be made in large pie pan and shaped like a crust.)

Bake 1 hour at 250-degrees. 

 

Lemon Filling

When cool, pour in following and place in a cold place until time needed; (can be made in the morning and used for dinner). 

1/2 tablespoon gelatin
1/2 cup cold water
Let stand

4 eggs
1 cup sugar
1 lemon rind - grated
2 tablespoon lemon juice

Mix lemon juice and rind with 1/2 cup sugar.  Add 4 beaten yolks, cook until thick - add gelatin mixture and cool. When cold, add 4 whites stiff, with 1/2 cup sugar. 

Can be served with or without whipped cream. The meringue is always tender because of the standing. 

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