Lemon Meringue Pie
1 baked pie shell (click here for recipe or you can buy one ready made)
Separate 3 eggs, putting the whites in a mixing bowl and the yolks in a cup or small bowl
Juice 3 lemons, but before you do, zest one of them to get about 1/2 teaspoon grated lemon zest. Set the juice and zest aside, ready to go for later.
In a large saucepan, mix:
1 1/2 cups sugar
3 Tablespoons cornstarch
3 Tablespoons flour
Gradually add 1 1/2 cups hot water, stirring constantly. Cook and stir over medium high heat until the mixture comes to a full boil. Reduce the heat and cook and stir for 2 more minutes, stirring constantly. Remove from heat. Put a small amount of the hot mixture into the egg yolks, stirring constantly to temper the eggs. Add a little more, then a little more than add all back into the hot mixture and stir well. Bring back to a boil and cook for 2 minutes, stirring constantly.
Add 2 Tablespoons butter and the lemon peel and keep stirring. Slowly add the lemon juice and mix and mix until well blended. Pour into the baked pastry shell.
Make the meringue by beating the 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon of cream of tartar. Beat until peaks form. Gradually add 4 Tablespoons of sugar. Beat until stiff and glossy and the sugar is dissolved.
Spread the meringue over the hot filling, sealing well on the edges. Bake at 350 for 15 minutes. Cool and let set. This should set several hours before cutting, so the filling will set up properly.
|This stuff is plate lickin' good, as my granddaughter Lily can attest!|