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 This tart and sweet summer treat is sure to make you and your guests pucker up at the flavor! This is my grandma's recipe, and it's absolutely the best, most lemony lemon meringue pie I've ever had! |
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| Ingredients: | |||||
| 1 | Pre-baked Pie Crust | ||||
| 3 | eggs, separated | ||||
| 2 tsp. | lemon zest | ||||
| 1/2 c. | lemon juice | ||||
| 2 T. | butter | ||||
| 1 1/2 c. | sugar | ||||
| 1/2 c. | corn starch | ||||
| 1 tsp. | salt | ||||
| 1 1/2 c. | water | ||||
| 1 tsp. | lemon juice | ||||
| 6 T. | sugar | ||||
| 1 tsp. | cream of tartar | ||||
| 1 tsp. | vanilla extract | ||||
| Directions: | |||||
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Heat water in a medium saucepan. In a separate bowl, mix together sugar, corn starch & salt. Stir into warm water. Stir together in saucepan over medium-high heat until thickened (about 5 min).
In a separate mixing bowl, beat egg yolks until smooth. Slowly pour thickened water mixture into egg yolks, beating rapidly. Return to stove for just a minute, add butter and stir until butter is melted and incorporated into mixture. Add lemon juice & zest (and a few drops of yellow food coloring, if desired. Cool mixture to room temperature, then pour into pie shell. Meanwhile, with an electric mixer, beat together eggs whites, sugar, and cream of tartar. When the meringue forms stiff peaks, add lemon and vanilla. Beat again until stiff. Preheat oven to 350 degrees F. Spread meringue over lemon curd in pie shell. Be sure that meringue touches all the sides of the crust and completely covers the lemon. Bake at 350F for 15 min. Cool completely to fridge temp before serving. |
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