Ingredients
| 9" pie shells: 1 shell (baked) |
| cornstarch: 1/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 1 1/4 cups |
| salt: 1/4 tsp |
| water: 1 1/2 cups (boiling) |
| eggs: 3 (separated) |
| lemon juice: 1/3 cup |
| salted butter: 2 Tbl |
| lemon peel: 1/2 tsp (optional) |
| granulated sugar: 1/3 cup |
Mom's Lemon Meringue Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
Method
- Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
- Lower oven temperature to 350 degrees.
- LEMON FILLING:.
- Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
- Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
- Beat egg yolks in small bowl.
- Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
- Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
- Remove from heat. Slow stir in lemon juice, butter and lemon rind.
- Pour into cooled pie shell. Let cool.
- MERINGUE TOPPING:.
- Beat egg whites until stiff.
- Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
- Gently spoon onto cooled pie, pushing out to edges.
- Bake at 350 degrees for 12 - 15 minutes, until lightly browned.