mom's lemon meringue pie

How To Make mom's lemon meringue pie

• 1

  Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside
• 2

  Beat egg yolks in a small bowl and set aside
• 3

  In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute
• 4

  Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes
• 5

  Remove from heat and stir in the rest of the ingredients for the filling
• 6

  Pour filling into prepared pie crust
• 7

  Beat egg whites and cream of tartar with electric mixer on high speed until foamy
• 8

  Beat in sugar one tablespoon at a time
• 9

  Continue beating until egg whites peak and turn glossy
• 10

  Beat in vanilla
• 11

  Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
• 12

  using a teaspoon make decorative peaks in the meringue as desired
• 13

  Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
• 14

  Remove from oven and allow to cool for two hours
• 15

  Cover and refrigerate until serving time
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