My Mother had requests for her lemon pie constantly and now I share her secret!
Follow directions on pie filling. When you take the cooked filling off the heat add the butter and lemon juice, stir in and let cool. Pour into baked crust and top with meringue.
Directions for the meringue: Beat egg whites, vanilla and cream of tartar until soft peaks form in glass or metal bowl, add sugar two teaspoons at a time until all sugar is absorbed and stiff peaks stand up on a spoon. Spread on cooled pie filling making sure to seal all edges of the pie crust. Bake 12-15 minutes at 350 degrees F. Watch carefully burns easily.
By Ann Winberg from Loup City,NE
Check out these recipes.
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour.
Preheat oven to 350 degrees F. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and rind. Pour into crust. Beat egg whites with cream of tartar until foamy.
This recipe is a favorite of my sister. Bring water to boiling point in saucepan. Thoroughly mix cornstarch, sugar, and salt. Add to boiling water, stirring constantly to prevent lumping.
Mix sugar, cornstarch and flour in top of double boiler. Add boiling water, stirring. Cook until slightly thick.
Beat egg whites, cream of tartar and salt together until stiff peaks form. Add sugar gradually and continue beating until very stiff.
Make mini, one serving, lemon meringue pies in a muffin pan. This is a page about mini lemon meringue pies.
