Prep time:
Cook time: about 45 minutes
Makes: 8 slices of heaven
Description: My mother in law is well known for her cookies and pies. My particular favorite is her lemon meringue. She claims it is just an old recipe from the back of a box....but then adds extra lemon and zest to make it puckeringly good!
This particular pie had an unfortunate accident coming out of the oven....so imagine the tips a gorgeous golden brown....it still tasted fantastic :)
Ingredients
Favorite crust recipe cooked and cooling
1/2 cup of fresh lemon juice
Lemon zest from the juiced lemons ( the more the better)
1 1/2 cups of sugar separated
1/2 cup of corn starch
1 3/4 cups of cold water
3 eggs separated
1/2 tsp cream of tartar
FILLING:
1. Mix the corn starch, 1 cup of sugar, and the water over medium heat.
2. Combine 1/4 cup of sugar with the egg yolks.
3. When the sugar and corn starch is thick, temper a small amount into the sugar and yolks.
4. Slowly incorporate the sugar and yolks into the cornstarch mixture and stir well. Take your time...you don't want scrambled eggs.
5. When incorporated, take the mixture off the heat.
6. Pour in lemon juice and zest, and mix with whisk.
7. Pour into already cooked crust.
MERINGUE
1. In your mixer, whip egg whites until they have soft peaks.
2. Add in 1/4 cup of sugar and cream of tartar and mix until peaks are stiff (put the bowl over your head upside down and they shouldn't move, if they do...they aren't stiff enough).
3. Add the meringue to the pie, cover all the edges. create stiff peaks all over the pie.
4. Bake at 375 degrees for 5-10 minutes. The tips should be golden brown.
Tips and Tricks
Have the eggs at room temp.
Make sure your mixer is super clean, the meringue won't work if it's greasy.
Don't make the meringue ahead of time.
Seal the edges of pie with the meringue otherwise the filling will seep out.
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