• Desserts

Lemon Meringue Pie

Lemon Meringue Pie For the pie fiiling: 1 1/2 cups [...]

Lemon Meringue Pie

For the pie fiiling:

  • 1 1/2 cups sugar
  • 1/3 cup corn starch
  • 1 1/2 cups water
  • 3 eggs – separated (keep the whites!)
  • 1/2 cup lemon juice (about the juice of 2 lemons)
  • 3 Tbps butter
  • Zest of 1 Lemon

For the meringue:

  • 3 egg whites
  • 1/2 tsp cream of tarter
  • 5 Tbsp sugar
  • 1 tsp vanilla

Pie filling

  1. In a boiler, combine sugar and corn starch well. (A whisk is best!)
  2. Slowly add water and continue stirring until mixture comes to a boil and begins to thicken.
  3. Temper egg yolks and add to mixture.
  4. Bring to a boil and cook for 1 – 2 minutes.
  5. Stir in lemon zest and juice.
  6. Remove from heat and stir in butter one tablespoon at a time.
  7. Pour filling into pie crust.

Meringue

  1. Combine egg whites and cream of tarter. Beat until foamy.
  2. Begin adding sugar 1 tablespoon at a time.
  3. Add vanilla.
  4. Continue beating until stiff peaks form.
  5. Top pie filling with meringue. Make it pretty!!
  6. Bake on 375 degrees for 10 – 15 minutes until meringue is light golden brown.
  7. Remove from oven and let cool to room temperature.
  8. Cool in refrigerator for 3 – 4 hours; overnight is best!