Lemon Pie with Never Fail Meringue (BEST) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 baked pie shell. Cooled
Filling:
2 lemons
1 3/4 cup sugar
1/4 cup cornstarch
3 tblsp flour
1/4 tsp salt
2 cups water
4 eggs, seperated
1 tblsp butter
Meringue:
6-8 tblsp sugar
1 tblsp cornstarch
1/2 cup water
3 egg whites
1/8 tsp salt
1/2 tsp vanilla
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Directions: |
Directions:Before starting the pie prepare 1/2 cup fresh lemon juice and 1 tblsp grated lemon peel. Set aside to use later.
Filling:
In a medium saucepan combine and mix well: sugar, cornstarch, flour and salt. Gradually add 2 cups water stirring until smooth over medium heat, bring mixture to a boil, stirring occasionally (constant stirring makes mixture too thin). Boil 1 minute. Remove from heat.
Beat 4 egg yolks in a small bowl. Quickly stir in 1/2 cup of hot mixture into the egg yolks. Return egg mixture to main mixture in pan and stir until well blended. Cook over low heat for 5 minutes adding lemon peel and stirring gently. Remove from heat.
Gently mix in lemon juice and butter until well blended. Let filling cool slightly before pour it into the pie shell.
Meringue:
In small saucepan on stove combine 2 tblsp sugar and cornstarch. Add 1/2 cup water. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool.
Beat egg whites with salt and vanilla until soft mounds form. Gradually add 4-6 tblsp of sugar beating well after each addition. Add cooled cornstarch mixture and continue beating until meringue stands in stiff peaks. Spread over filling being sure to touch the edge of the crust with the meringue. Bake at 350 degrees for 12 to 15 minutes or until golden brown. |
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Personal
Notes: |
Personal
Notes: There really is no better lemon pie than Grama Pruesslers. Everyone who tasted it loved it. Grama used to serve this to her pastors when they would come to visit and of course she always brought it to holiday gatherings. Don't get discouraged when making this pie - it takes patience and practice but it's well worth it.
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