Lemon Meringue Pie - Family de Freitas

Family de Freitas
de Freitas
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Recipes
Lemon Meringue Pie - from Sunbeam book (Delma Gomes)
Filling
1 ½ cups sugar
1/3 cup corn starch
1 ½ cups boiling water
3 egg yolks


1/8 tsp salt
1 tbsp butter
¼ to ½ cup lemon juice
1 ½ tbsp grated lemon rind

Meringue
3 egg whites
¼ tsp cream of tartar
6 tbsp sugar
½ tsp vanilla or lemon juice

  1. To create the Filling, mix in the top of a double boiler the sugar, corn starch and gradually, the boiling water stirring constantly. Move to direct heat and cook, stirring constantly until the mixture thickens. Place over boiling water and cook about 7 minutes longer stirring frequency.
  2. Meanwhile, place in a small Mixmaster bowl the egg yolks and salt and beat at #4 speed for 1 minute. Remove from the mixer.
  3. Stir in a little of the hot cornstarch mixture and cook five minutes longer stirring constantly.
  4. Remove from the heat and add the butter, lemon juice to taste, and grated lemon rind and blend well. Allow to cool and then pour into a baked pie shell.
  5. To create the meringue, put into a small Mixmaster bowl the egg whites, beating at #10 until foamy, and then add the cream of tartar and continue to beat at same speed until stiff enough to stand in moist peaks – about 1 minute.
  6. Gradually add the sugar and then the vanilla and/or lemon juice.
  7. Continue beating until meringue is stiff and the sugar is well blended – about 1 ½ minutes.
  8. Pile the meringue on top of the filling, bringing well out onto the crust.
  9. Swirl with a spatula to make the meringue stand in points. Bake in the oven until the meringue is golden brown.

Lemon Meringue Pie (Fay Anne de Freitas)
1 tin condensed milk
¼ cup lime juice

3 eggs separated
Pastry
9 tbsp sugar

  1. Line a baking dish with pastry and bake.
  2. Mix the condensed milk, egg yolks, butter, salt and lime juice.
  3. Pour into the pastry dish and cook until set.
  4. Whip the egg whites until stiff and then fold in the sugar. Beat until completely dissolved.
  5. Apply the meringue to the top of the dish.
  6. Brown slightly under the grill.
Lemon Meringue Pie (Gene Watkinson)
¼ lb fat (half and half lard/marge)
3 eggs separated
2 grated lime rinds

¼ lb flour
6 tbsp caster sugar
Pastry
1 tin condensed milk
Juice of 3 limes
  1. Line a pie case with pastry and bake until light brown. – gas mark 5 for about 20-25 minutes.
  2. In a bowl, mix condensed milk, lime juice, grated rinds and egg yolks.
  3. Pour into the case and bake for 10 minutes, then remove and cool.
  4. Whip egg whites until stiff. Add half of the sugar and whip again. Fold in the remaining sugar and cover the pie filling with the mixture.
  5. Lower the oven to gas mark 1 and bake the completed pie for about 1 hour or until brown and crisp.

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