Grandma's Lemon Meringue Pie
Yield: 10 Servings
Prep Time: 5 Minutes
Cook Time: 15 Minutes
For the filling:
3 egg yolks
1 ½ cups sugar
1/3 cup plus 1 Tbps cornstarch
1 ½ cups water
3 Tbsp butter
2 tsp grated lemon peel
½ cup lemon juice
2 drops yellow food color, if desired
1 baked, cooled 9-inch pie shell
For the meringue:
3 egg whites, at room temperature
6 Tbsp sugar
½ tsp vanilla extract
¼ tsp cream of tartar
Preheat the oven to 350°F.
For the filling:
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over mediumhigh heat until mixture boils. Boil, stirring constantly and vigorously for 1 minute. (A longhandled 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.
For the meringue:
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.
Pile atop the pie sealing meringue to edge of pastry, and bake at 350°F for 12 to 15 minutes,
or until lightly browned.
Comments:
This is the pie for all the true lovers of Lemon Meringue Pie. 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