This is my father’s very favorite pie. I only make a few times a year since it has so much sugar and he is a diabetic. I do have a recipe that is sugar-free which I bake more often. I like this pie because of the meringue. When I first started baking, I was so afraid of making meringue. But my mom, the pie baker of the family, showed me how and I was amazed at how easy it really is. Although the meringue is easy to make, this pie can be a little tricky in that you have to have the meringue ready to put on the pie filling as soon as it is ready and still hot. If you have a stand mixer to mix the meringue while the filling is cooking, then it is much easier. My dad usually will mix the meringue while I cook the filling – like I said, it is his favorite pie! Also, be sure to have your pie shell pre-baked before beginning to mix the filling and the meringue. I hope you enjoy this.
Pie picture borrowed from: http://whatscookingamerica.net/LemonMeringuePie.htm which has a different Lemon Meringue Pie recipe.
For the Lemon Filling:
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
For the Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
1 (9-inch) pre-baked pie shell
1. Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
2. Separate the yolks from the whites of 4 eggs. Put egg whites in the bowl you will be using to make the meringue. Put the yolks in a medium size bowl because you will be adding some of the hot filling mix to these.
3. Add cream of tarter to the bowl of egg whites. Beat egg whites until soft peaks form, can be several minutes, and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
4. Whisk egg yolks in the medium size mixing bowl until they are thoroughly mixed.
5. In a medium saucepan, combine cornstarch, water, sugar, and salt. Use a whisk to mix well. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks in the bowl and stir until you have added at least half of the mixture. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
6. Pour mixture into pie shell and top with meringue while filling is still hot, using all of the meringue. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. I like to have at least equal parts filling and meringue, if not more meringue than filling.
7. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Pie picture borrowed from: http://www.flickr.com/search/?q=lemon%20meringue%20pie&w=57479910%40N00