my mama's lemon meringue pie
This was one of my Mama's pie recipe. She would make this every holiday. 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!
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
One 9" pie
Ingredients
- 1 - 9" baked pie shell
- 1 1/2 cups sugar
- 3 tablespoons plus 1 1/2 teaspoons cornstarch
- 1 1/2 cups water
- 4 - egg yolks, lightly beaten
- 1/2 cup lemon juice
- 3 tablespoons butter or margarine
- 2 tablespoons grated lemon peel
- 4 - egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla
How To Make my mama's lemon meringue pie
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Step 1FOR 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.
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Step 2Add 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.
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Step 3FOR 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.
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Step 4Bake at 375 degrees for 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature before serving. Refrigerate leftover pie.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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