Lemon Meringue Pie
- 5 whole eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 1/2 cup water
- Pinch salt
- 1 unbaked pie shell
- Meringue of 1 cup egg whites, 1 cup sugar
Beat whole eggs, sugar, lemon juice, water and salt; pour into pie pan lined with unbaked pie shel. Bake as for custard pie until firm (in hot oven 425°F., about 35 minutes). Make meringue by beating egg whites with sugar until egg whites stand in peaks; spread evenly over top of pie; brown in slow oven, 300°F., about 20-25 minutes, until dried out and browned.
Submitted by May 31, 2009
13 min 60 min 73 min
13 min 60 min 73 min