Lemon Meringue Pie

Lemon Meringue Pie
A Slice of lemon Meringue Pie

1 baked 9 inch pie shell

1 1/4 C. sugar

6 Tbsp. cornstarch

2 C. water

1/3 C. lemon Juice

3 egg yolks

1 1/2 tsp. lemon extract

2 tsp. vinegar

3 Tbsp. butter

Mix sugar and cornstarch together in double boiler. Add 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add to rest of sugar mixture. Cook over boiling water until thick (about 25 minutes). Add lemon extract, butter, and vinegar. Stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown in oven.

 



Want more news on this topic? Utah Farm Bureau members may subscribe for a free email news service, featuring the farm and rural topics that interest them most!