Grandmas Best-Ever Lemon Meringue Pie
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Family Tested & Approved
egg yolks (slightly beaten)
greated lemon peel (zest)
Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
Combine egg yolks and lemon juice stir into thickened mixture.
Return to heat and cook, stirring constanly Until mixture bubbles again.
Remove from heat. Stir in butter and lemon peel (zest)
Cover and cool until lukewarm.
add salt to egg whites; beat until frothy.
Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
Stir 2 rounded tablespoons of meringue into lukewarm filling.
Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
Cool on rack at least 1 hour before cutting.