LEMON MERINGUE PIE

Teresa *G*

By
@BlueGinghamApron

Sweet and tart, this is a pie that everyone loves. You may substitute bottled juice, but fresh squeezed is best. Delicious!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
1 Hr
Cook:
15 Min
Method:
Stove Top

Ingredients

1
pie shell, baked
1 1/2 c
granulated sugar
6 Tbsp
cornstarch
1/4 tsp
salt
1/2 c
cold water
1/2 c
lemon juice, fresh squeezed (about 4 lemons)
3 large
egg yolks, beaten (whites reserved for meringue)
2 Tbsp
unsalted butter, melted
1 1/2 c
boiling water
1 tsp
grated lemon zest

FOR THE MERINGUE

3
reserved egg whites
1/4 tsp
cream of tartar
5 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract

Step-By-Step

1Read entire recipe, then prep and assemble ingredients and utensils.
2Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.
3Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.
4Add, and blend in well, beaten yolks and melted butter.
5Stirring constantly, gradually add boiling water.
6Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.
7Remove from heat and stir in zest.
8Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.
9Preheat oven to 350 degrees F and place oven rack in middle position.
10In mixing bowl, beat egg whites until frothy (a few seconds.)
11Add cream of tartar and beat to stiff peak stage.
12While beating, very gradually add 5 tablespoons sugar, then the vanilla.
13Spread meringue over pie.
14Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.
15Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)
16Refrigerate leftovers.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom