Luscious Lemon Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This family recipe is our favorite for lemon meringue pie. It is especially refreshing after a spicy meal or on a hot summer day! Ingredients:
filling |
1-1/2 cups sugar |
1/2 cup cornstarch |
1/4 teaspoon salt |
1-1/2 cups cold water |
4 egg yolks |
2 tablespoons butter |
1/2 cup fresh lemon juice |
2 teaspoons grated lemon peel |
one 8-inch baked pie crust |
meringue |
4 egg whites |
1/2 c. sugar |
additional granulated sugar |
Directions:
1. In a large saucepan, mix together sugar, cornstarch, and salt. Gradually stir in water. Over medium heat, stir constantly until mixture thickens and comes to a boil. Cook and stir 1 min. (If you overcook the mixture at this point, the cornstarch breaks down and the filling will not “set” in the refrigerator.) Stirring constantly, slowly add egg yolks so they don’t cook and curdle, and mix well. Remove mixture from heat and stir in butter until it melts. Stir in lemon juice and grated peel. Pour filling into crust.
2. In a small mixing bowl, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Spread meringue over top of hot pie filling, sealing to the edges using the back of a spoon. Lightly sprinkle additional sugar over top of meringue so it doesn’t “weep” when the pie is cut. Bake in preheated 325 degree oven 15 mins. or until meringue is lightly browned on top. Cool to room temperature and chill in refrigerate until ready to serve.
3. Note: This can also be made in a 9-inch pie plate, but makes a thicker pie in an 8-inch. The prep time does not include the time you will need if you make and bake your own pie crust. Likewise, the cooking time does not include the time in the oven to brown the meringue.
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