Mom's Lemon Meringue Pie by: Jennifer

Mom’s Lemon Meringue Pie by: Jennifer

My mom was famous for her Lemon Meringue Pie. It was often requested for parties or sick visits. (Really, I remember people asking my mom to bring this pie instead of Chicken Noodle Soup when they were sick!) I often forget how good it is until I make it-then I just can’t stop eating it! I hope you like it too.

Mom’s Lemon Meringue Pie

By Our Mom

1 C sugar

1/4 C corn starch

1/2 tsp salt

1/3 C cold water

1 1/3 C hot water

1 tsp lemon zest

1/3 C lemon juice

3 egg yolks

2 TBL butter

Combine corn starch, salt, and sugar in a large sauce or stock pan. Blend in cold water until smooth. Add hot water. Cook over medium heat, stirring constantly, until thick and clear (5-8 min). Remove from heat. Stir in lemon juice and zest. Cook 2 min. Blend a small amount of hot liquid with egg yolks-whisking quickly- to bring the yolks up to temperature without cooking them too fast. Return to pan and cook 2 min. stirring constantly. Remove from heat, add butter, and cool to luke warm. Pour into cooked pie shell (I like to use 1/2 a recipe of Kristin’s magic pie crust). Top with meringue (recipe below) and seal to edge of crust. Bake at 350 10-12 min, or until meringue is golden brown in the valleys. Serve room temp or chilled.

Meringue

3 egg whites

1/8 tsp salt

1/4 tsp cream of tarter

6 TBL sugar

Beat egg whites with salt and tarter on high until soft peaks form. Add sugar gradually while beating. Beat until stiff peaks form. Spread meringue on top of cooled lemon filling. Use the back of a spoon or spatula to create peaks. Bake as directed above.

Comments

Sylvia0037 says:

August 23, 2010 at 3:46 am

Can you tell me how to find Kristin's Magic Pie Crust – I am pretty new to Blogs – and I also need to know the secret to keeping the crust from falling down into the pan when you bake it – I tried the “bean thing” and all it did was “stink”

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