Lemon Meringue Pie

That classic sweet-tart dessert!

This pie is just a wonderful treat for all lemon lovers! 

Full disclosure here!  I haven't made this pie in almost 10 years and had totally forgotten about it! So, because I didn't have a photo of the one I made, I had to use a stock photo from Google...it's from the Betty Crocker website. I figured this one would do because this recipe is from my Betty Crocker cookbook! 

I do remember the pie was so easy to put together and really did look just like this picture.  I was careful to follow all directions and tips (located at the bottom of the page). Hope you'll give it a try, I really think you're going to love it!

Ingredients:
9" Baked Pie Shell (use bought or homemade)
1 1/2 cups sugar
1/3 cup plus 1 Tbsp. cornstarch
3 egg yolks, slightly beaten (reserve egg whites at room temperature for meringue)
1 1/2 cup water
3 Tbsp. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring (if desired)

Bake your favorite pie shell. Set aside.

Heat oven to 400' F. 

Prepare Filling:
Stir together sugar and cornstarch in medium saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color. Immediately pour into baked pie shell.

Meringue Recipe:
3 egg whites (make sure there isn't any yolk in them...not even a little bit)
1/4 tsp cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. (Do not under-beat) Beat in vanilla.

Heap meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Place the pie in the oven and toast until the meringue is lightly golden-brown, 5 to 7 minutes. Err on the side of lightly toasted to prevent overcooking the meringue and having a weepy pie. For best results, cool pie away from draft for about an hour, then refrigerate about 4 hours or until filling if set.

Tips from Grammy:
-Egg whites beat up best if room temperature. Be sure to cleanly separate the whites from the yolks, because even a smidge of yolk will prevent the whites from beating up properly. 
-Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.
-Use a frozen or bought pie crust in this recipe to save time and elbow grease.
-Get your creative groove on when you spread the meringue on top—use the back of a spoon to make swirls and peaks, or pipe it on with a large swirl tip, that will look amazing once they brown in a hot oven or under the broiler.


Be encouraged!
"As a father pities his children, so the Lord pities those who fear him." Psalm 103:13