Lemon Meringue Pie

Lemon Meringue Pie

Serves 8.

Take advantage of these last few Indian summer days and make a summer pie, like this delicious lemon meringue.  Yum!  And a tip for serving from Mimo: cut pie with a wet knife.  It helps to keep the meringue from sticking to the knife.
Source: Mimo, my grandmother

 

 

Filling:

 

1/4 c. cornstarch

3 T. flour

1-3/4 c. sugar

1/4 t. salt

4 egg yolks, slightly beaten  (**Save the egg whites for the meringue!)

1/2 c. lemon juice

1 T. grated lemon peel

1 T. butter

 

Combine first 4 ingredients in a saucepan; mix well.  Gradually add 2 cups of water, stirring until smooth.  Over medium heat, bring to a boil, stirring occasionally.

 

Boil one minute until shiny.  Quickly stir some hot mixture into yolks, and then pour back into mixture.  Return to heat and cook on low for 5 minutes, stirring occasionally.  Remove from heat.  Stir in remaining ingredients.  Pour into pie crust.

 

Meringue:

 

4 egg whites

1/4 t. cream of tarter

1/2 c. sugar

 

Preheat oven to 400 degrees.

 

Beat egg whites with cream of tarter until frothy.  Gradually beat in sugar, 2 tablespoons at a time.  Beat until stiff.

 

Spread on pie carefully, sealing edges with meringue.

 

Bake for 7-9 minutes.  Cool for 3 hours on a wire rack.  Refrigerate until serving.