A Lemon Delight
By Nancy Baxter
Pippins Restaurant
5 West Main St.
Boyne City, Michigan
49712
For those who, when asked, simply can't find room for
dessert, Pippins has an irresistible answer: their very own,
special recipe lemon meringue pie- a mountain of perfectly browned meringue floating atop a
zesty lemon filling and
baked each day from scratch. "If there is any secret to this
recipe its practice, "says Pippins Nancy Baxter, who takes
kudos for this pie and a whole
array of delectable baked goods offered at the restaurant. The
lemon meringue pie,
however, is the overwhelming favorite of restaurant regulars,
and with the generous sharing of
this family recipe is destined to become a standout in your kitchen as well. Follow
the recipe carefully and enjoy!
Pippins Lemon Meringue Pie
Pie
Filling
Meringue
1/2 c.
sugar
4 egg
whites ( room Temperature )
1/2 c.
cornstarch
1/4 tsp. salt
1/4 tsp.
salt
1/2 c. sugar
1
3/4 cup water
4
large egg yokes
1/2 c.
lemon juice
zest from one lemon
2
T. margarine
Zest one lemon. Squeeze enough lemons to make 1/2 cup of
juice.
Separate 4 large eggs,place whites in
medium bowl, allow to warm to room temperature .
Place the sugar, cornstarch, and salt in
medium sauce pan and mix together. Add water and blend.
Stir constantly over medium heat until
mixture has boiled for one minute.
Add egg yokes and bring back to boil for
two more minutes, stirring constantly.
Remove from heat add margarine, lemon
juice and zest. Stir until smooth and allow to cool.
Pour into a baked 8" pie shell. With
clean beaters, beat whites and salt until foamy.
Gradually add sugar. Beat until stiff
peaks form and sugar can not be felt between fingers.
Cover lemon filling, being sure the
meringue touches the crust all the way around sealing in the
filling.
Bake at 400 deg. for 10 minutes or until
golden brown.
Cool away from any draft. Cut pie with
asharp knife dampened with hot water.
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