Jonny Ray's Lemon Meringue pie

Linda Woodham

By
@fancygran

This is a family favorite. It is a have to have on Easter and Labor Day. The filling is so creamy and tangy. Hope you try it.

Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

2
pie shell, baked

FILLING

8
eggs, separated room temp.
3 1/2 c
boiling water
1/2 c
cold water
2 1/2 c
sugar
1 1/4 c
corn starch
dash(es)
salt
1 c
lemon juice
2 tsp
lemon zest
1 stick
real butter

MERINGUE

8
egg whites room temp
8 Tbsp
sugar
1 jar(s)
7 oz. marshmellow cream
2 tsp
vanilla extract

Step-By-Step

1Lemon filling
2In heavy pot mix sugar, corn starch, and salt
3add 1/2 cup cold water, stir until well mixed
4over med. high heat pour in boiling water slowly, stir with wooden spoon, stirring constantly.
5cook until the filling is thick and is clear. Let the mixture boil for 2 min while stirring constantly.
6remove from heat, beat egg yolks lightly then add 4 large spoonful of hot mixture to yolks while stirring ( this is bring the yolks to temp. so they want scramble )
7drizzle the egg mixture into your hot mixture, stirring constantly, let mix come to boil and boil for 2 min.
8remove from heat, add lemon juice, zest, butter and mix well
9let cool slightly while you make your meringue.
10Meringue
11beat whites until they are foamy, then start adding the sugar one TBLS. at a time, beat between each addition, beat in vanilla when you have stiff peaks.
12now add your marshmellow cream, you want to add this 1/3 at a time beat it well between each addition
13your whites should be glossy with very stiff peaks. This meringue is so good.
14now pour your warm filling into your pie shells and then pile on the meringue, be sure to seal the edges so it want pull away
15put it in a pre heated oven ( 400 degrees ) bake for 12 to 15 min. till they brown on top.
16let cool completely then store in fridge for at least 4 hours or over night.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American