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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grandma's Lemon Meringue Pie   
    Categories: Pies, Desserts, Citrus   
         Yield: 5 Servings   
       
     1 1/4 c  Sugar   
       1/2 c  All-purpose flour   
       1/2 ts Salt   
     1 1/2 c  Water   
         3 lg Eggs; separated   
         1 md Lemon; zest only   
       1/3 c  Fresh lemon juice   
         1 tb Butter   
         1    Baked, cooled 9" pie shell   
      
   MMMMM--------------------------MERINGUE-------------------------------   
         3    Egg whites; room temp   
         6 tb Sugar   
       1/2 ts Vanilla extract   
       1/4 ts Cream of tartar   
       
     This is the pie for all the true lovers of Lemon Meringue   
     Pie.   
        
     Beat the egg whites at high speed with an electric mixer   
     until soft peaks form. With mixer running, add the cream of   
     tartar, then gradually add the sugar, a tablespoon at a   
     time, and beat until stiff peaks form. Beat in the vanilla.   
        
     Preheat oven to 350?F.   
        
     Combine the sugar, flour, salt and water in a heavy   
     saucepan. Stir constantly over medium-high heat until   
     mixture boils. Boil, stirring constantly and vigorously, for   
     1 minute. (A long-handled spoon to stir with really helps   
     here to get you back from the heat.) Remove from heat.   
        
     Slightly beat the egg yolks in a bowl with a fork. Mix about   
     one-third of the boiled mixture with the egg yolks; then   
     pour the egg yolk mixture back into the pan with the boiled   
     ingredients, and cook for 1 more minute, stirring constantly   
     and, again, vigorously. Remove from heat, and add the   
     butter.   
        
     Add the lemon zest and lemon juice. Stir to mix thoroughly.   
        
     Pour into cooled, baked 9-inch pie crust and top with   
     meringue. Bake in a 350?F oven 12 to 15 minutes or until   
     nicely browned.   
        
     Note: Be sure to seal the meringue to the pastry edge when   
     spreading it on your pie. To minimize "weeping", spread the   
     meringue on the pie filling while the filling is hot. Also,   
     remember that meringue pies cut better with a wet knife   
     blade.   
        
     FROM: Texas Cooking Online's Weekly E-mail   
        
     MM Format by Dave Drum; 23 August 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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