My Mama's Lemon Meringue Pie
Mama died in 2005 and passed her love of cooking on to her daughters. This is one I love to make at the holiday and when I do....I remember Mama!
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19" baked pie shell
1 1/2 csugar
3 Tbspplus 1 1/2 teaspoons cornstarch
1 1/2 cwater
4egg yolks, lightly beaten
1/2 clemon juice
3 Tbspbutter or margarine
2 Tbspgrated lemon peel
1/4 tspcream of tartar
How to Make My Mama's Lemon Meringue Pie
- FOR FILLING: Combine 1 1/2 cups sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens and boils.
- Add about 1/3 of hot mixture to egg yolks, Mix well. Return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, butter and lemon peel. Spoon into cooled baked pie crust.
- FOR MERINGUE: Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie.
- Bake at 375 degrees for 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature before serving. Refrigerate leftover pie.