Mom's Lemon Meringue Pie

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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