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.


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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

Directions Step-By-Step

1
Lemon filling
2
In heavy pot mix sugar, corn starch, and salt
3
add 1/2 cup cold water, stir until well mixed
4
over med. high heat pour in boiling water slowly, stir with wooden spoon, stirring constantly.
5
cook until the filling is thick and is clear. Let the mixture boil for 2 min while stirring constantly.
6
remove 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 )
7
drizzle the egg mixture into your hot mixture, stirring constantly, let mix come to boil and boil for 2 min.
8
remove from heat, add lemon juice, zest, butter and mix well
9
let cool slightly while you make your meringue.
10
Meringue
11
beat 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.
12
now add your marshmellow cream, you want to add this 1/3 at a time beat it well between each addition
13
your whites should be glossy with very stiff peaks. This meringue is so good.
14
now 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
15
put it in a pre heated oven ( 400 degrees ) bake for 12 to 15 min. till they brown on top.
16
let 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