Mom's Lemon Meringue Pie
Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe.
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READY IN: 1hr
SERVES: 6
YIELD: 1 9 inch pie
UNITS: US
INGREDIENTS
Nutrition- 1prepared pie crust
- 1⁄4cup cornstarch
- 2tablespoons flour
- 1 1⁄4cups sugar
- 1⁄4teaspoon salt
- 1 1⁄2cups boiling water
- 3
- 1⁄3cup lemon juice
- 2tablespoons butter
- 1⁄2
- 1⁄3cup sugar
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DIRECTIONS
- 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.
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