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Mom’s BEST Lemon Meringue Pie Recipe

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This recipe for Mom’s BEST Lemon Meringue Pie, by , is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1½ c. sugar
¼ c. + 2 T. cornstarch
¼t sp. salt
½ c. fresh squeezed lemon juice mixed with ½ c. cold water
3 egg yolks, well beaten
2 T. butter
1½ c. boiling water
1 tsp. fresh grated lemon zest
Few drops yellow food coloring
Pre-baked 9” pie shell
3 egg whites
¼ tsp. cream of tartar
6 T. sugar
½ tsp. vanilla

For the filling:
Mix sugar and cornstarch in a saucepan. Add boiling water, and cook on high for 2 minutes, or is 150º with thermometer. Stir and cook 2-3 minutes more until translucent. Stir again. SLOWLY add about ½ c. of hot mixture to the beaten egg yolks to “temper”. Then add the tempered egg yolks back into saucepan. Stir in the butter. Mix the lemon juice/water, lemon zest, and food coloring in small bowl. Add to the hot mixture in saucepan. Cook on medium heat until thickens, stirring constantly. Pour into the pre-baked pie shell.
For the meringue:
Slowly beat egg whites until foamy, then add cream of tartar, and beat until starting to hold shape. Slowly add sugar while beating, continuing until meringue is stiff and glossy. Put the meringue on the hot pie filling, making sure it goes to the edges of pie to seal. Bake at 325º about 20 minutes until tips of meringue are browned.
Let pie cool completely before serving.

Personal Notes:
Personal Notes:
Mom’s lemon meringue pies were the best I’ve ever eaten...but I think everyone feels that way about their mom’s cooking, right?




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