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Old Fashioned Lemon Meringue Pie
Category: Desserts, Pies
Serves:
Rating:
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Ingredients:
* 1 prepared and baked pie crust * 1/3 cup cornstarch * 1 1/3 cup sugar * 1/4 tsp salt * 1 1/2 cup water, divided, boil 1 cup * 1/2 cup lemon juice * 4 eggs, divided * 3 tbsp butter, chopped into bits * 1 tbsp lemon zest * pinch cream of tartar * 2 tbsp sugar * 1/2 tsp vanilla
Directions:
1. Prepare and bake a single pie crust. Heat oven to 375ºF. 2. In a medium saucepan (without heat) combine dry ingredients, cornstarch, sugar, and salt. 3. Add 1/2 cup cold water and lemon juice, whisk to combine until smooth. 4. Beat egg yolks thoroughly and add to liquid in pan. 5. Boil remaining cup of water and add to pan, whisking until smooth. Turn on heat to medium high. 6. Bring mixture to a boil, stirring constantly. Once thick, turn heat to medium and simmer, stirring constantly, for another minute or until well-gelled. 7. Remove from heat and stir in butter and lemon zest. Pour into pie shell. 8. Beat egg whites with a pinch of cream of tartar until soft peaks. 9. Add sugar and vanilla, continue beating until stiff peaks. 10. Spread meringue over hot filling all the way to the crust. 11. Bake pie for 8 to 10 minutes or until meringue is golden. 12. Cool on a wire rack until room temperature then chill over night in the fridge. If you have extra egg whites sitting around you can add them for an even bigger meringue. I added the leftover egg whites from the chocolate pie to this one and it made a lovely pillowy meringue, but it’s not necessary to crack extra eggs just for this. The original four make a nice thick layer-the perfect offset to the tangy pie, especially if you have non-meringue lovers around. Although if they are like me this pie will change their mind!