Lemon Meringue Pie is an old favorite.
The tartness of lemons compliments the sweetness of the meringue perfectly. This pie recipe will soon be a family favorite!
3 large eggs, separated
1 tsp. grated lemon rind
1/2 c. lemon juice
7 Tbs. cornstarch
1 1/2 c. sugar
1/4 tsp. salt
1 1/2 c. hot water
2 Tbs. butter
Mix cornstarch, sugar and salt. Add hot water and stir until smooth. Put over high heat and being to a boil. , stirring constantly. Reduce heat and let bubble 8 minutes. Stir constantly. It will be thick.
Remove from heat and stir several spoonfuls of hot mixture into egg yolks. Mix well. Stir mixture into sauce pan and cook 5 minutes longer. It will be extremely thick.
Remove from heat and stir in butter and lemon rind. Add lemon juice, 1/4 at a time. Mix until smooth. Cool. Pour into baked pie crust and cover with meringue.
1 1/2 c. flour
1/2 tsp. salt
2/3 c. shortening
3 Tbs. water
Mix flour and salt together. Add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork until well blended.
Form pastry into a ball and place into pie plate. With tips of fingers spread pastry along bottom and sides of pie plate, leaving extra to flute on edge. (that’s right you don’t have to roll out this pie crust).
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 tsp. cornstarch
Beat egg whites until stiff. Add cream of tartar. Gradually add sugar mixed with cornstarch. Beat until stiff.
Top pie with meringue and bake at 350 degrees for 12 minutes or until golden brown.