Lemon Meringue Pie Recipe

Lemon Meringue Pie

1 cup white sugar

2 T. all purpose flour

3 1/2 T. cornstarch

¼ tsp. salt

1 ½ c. water

1 tsp. vanilla

2 lemons juiced and zested or 2 oz. lemon juice

2 T. butter

4 egg yolks beaten

2 9 “ pie crust baked

4 egg whites

5 T. sugar

Preheat oven to 350 degrees

Lemon filling: In a med. Saucepan whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and zest.

Cook over med. High heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil then turn down for 15 minutes and continue to stir while you cook constantly until thick. Remove from heat.   Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add ½ t. cream of tartar, add sugar and continue beating until stiff peaks form.Spread meringue over pie sealing the edges at the crust.

Bake in preheated oven for 10 minutes or until the meringue is golden brown. Cool to room temperature then refrigerate uncovered 6 hours. After 6 hours tent with foil.