mom's lemon meringue pie

How To Make mom's lemon meringue pie

• Step 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
• Step 2
  Beat egg yolks in a small bowl and set aside
• Step 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
• Step 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
• Step 5
  Remove from heat and stir in the rest of the ingredients for the filling
• Step 6
  Pour filling into prepared pie crust
• Step 7
  Beat egg whites and cream of tartar with electric mixer on high speed until foamy
• Step 8
  Beat in sugar one tablespoon at a time
• Step 9
  Continue beating until egg whites peak and turn glossy
• Step 10
  Beat in vanilla
• Step 11
  Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
• Step 12
  using a teaspoon make decorative peaks in the meringue as desired
• Step 13
  Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
• Step 14
  Remove from oven and allow to cool for two hours
• Step 15
  Cover and refrigerate until serving time
• 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!