Mom's Favorite Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup white sugar
2 Tbsp all-purpose flour
3 Tbsp corn starch
1/4 tsp salt
1½ cups water
2 lemons, juiced and zested (DO NOT use lemon concentrate!!!)
2 Tbsp butter
4 egg yolks, beaten (save the egg whites for the topping)
1 9" pie crust, baked (my favorite store bought pie crust is Marie Calendar in the frozen section), follow baking
instructions.
Topping:
4 egg whites
6 Tbsp sugar
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Directions: |
Directions:Pre-heat oven to 350º
To Make Lemon Filling: In a saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup hot sugar mixture. (This is a very important step so that the eggs don't curdle in the hot mixture) Whisk egg yolk mixture back into the saucepan with the rest of the sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.
To make Meringue: In a large bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread Meringue over pie, sealing the edges at the crust
Bake in oven for 10 minutes or until meringue is a golden brown.
Chill completely in refrigerator before serving. |
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Number Of
Servings: |
Number Of
Servings:Enough for Mom, what are you gonna eat? |
Personal
Notes: |
Personal
Notes: I LOVE Lemon Meringue Pie. However...not just any lemon meringue pie. I really became hooked on this pie when Lisa was working at Village Inn in Flagstaff. I would literally buy a whole pie, take it home and eat the whole thing in about 2 days.
That was getting pretty expensive so I went on a mission to come up with the recipe...or at least one that was just as good. Many, many failures later I finally came up with this one. It's all about the consistency and flavor and the perfect tartness of the fresh lemon pie filling, as the meringue is the easy part.
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