I love pies. Love them. When I turned 16, I asked my mom to make me pies instead of cakes for my birthday from then on. Seriously, I need to limit the number of pies that I allow myself to be around because I WILL eat them. Especially cream pies. Creamy and chocolate, creamy and fruit. Doesn’t really matter. I just love cream pies.
This past week, I opened up my old family cookbook and tried my cousin’s lemon meringue pie. It doesn’t get much better than this, even though I had a hard time making it look beautiful in the pictures. After I chilled it, the meringue formed little dark beads of perspiration on top – the pie still tasted perfectly wonderful, but the drops were a little irritating.
Ready for the recipe?
Lemon Meringue Pie
- 1½ cups sugar
- 6 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup cold water
- ½ cup lemon juice
- 3 egg yolks, well-beaten (reserve the egg whites for later)
- 2 Tablespoons butter
- 1½ cups boiling water
- 1 teaspoon grated lemon peel
- Baked pie shell
- 3 egg whites
- ¼ teaspoon cream of tartar
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350°. Prepare pie shell.
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually blend in ½ cup cold water and lemon juice. When smooth, add well-beaten egg yolks and 2 T. butter. Blend thoroughly. Gradually add 1½ cups boiling water. Bring the mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and simmer for 1 minute. Remove from heat and stir in lemon peel.
- Pour into a baked pie shell.
- In a new medium-sized bowl, whip 3 egg whites until frothy. Add cream of tartar and whip to stiff peaks. Beat in powdered sugar and vanilla.
- Spread meringue over lemon pie filling, sealing the edges.
- Bake 10-15 minutes, or until lightly browned on top.
- Chill for at least 2 hours before serving.
Note: You can use a pre-prepared pie crust or make your favorite pie crust recipe. For my favorite homemade pie crust, check out my recipe for chicken pot pie. yes, I use the same pie crust for both sweet and savory pies and it is delicious with both. For lemon meringue pie, you would only need half of this recipe.
What is your favorite kind of pie to make OR to eat?
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