As promised I wanted to post the recipe for the Lemon Meringue Pie that I made for Hubby’s Birthday yesterday. This is his Mom’s recipe. She makes the best pies ever, so several years ago she gave me her recipe. This is one of the most complex recipes I have made. Not so much because it is hard to make, but more because it isn’t very forgiving of mistakes (i.e. you need to follow it closely for things to turn out right!)
First you can make a pie crust or get one pre-made in the freezer section. Either way you need to cook the pie crust before you put in the filling.
Wilda’s Lemon Meringue Pie Recipe
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- dash of salt
- 1 1/2 cups water
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 1/2 teaspoon grated lemon peel
- 1/3 cup lemon juice
- 3-5 drops yellow food coloring (optional)
Combine in Sauce Pan – sugar, cornstarch, flour, salt & water. Heat on low to med-low temperature until boiling. Once the mixture is thick add egg yolks. Reduce heat to low until boiling (& thick). Cook for 2 minutes. Add butter and lemon peel. Slowly add lemon juice. Pour mixture into baked pie shell.
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tarter
- 6 tablespoons sugar
Combine egg whites, vanilla & cream of tarter in mixing bowl. Use med to med-high speed and add sugar slowly. Let mixer run until mixture forms peaks when you lift the mixer out of the bowl. (Good Idea to turn mixer off before lifting, otherwise it does create a sticky mess all over the place. Please learn from my mistake 🙂 Spread meringue over pie. Be sure to seal meringue with the pie crust (i.e. makes sure it touches all the way around).
Bake 350 degrees for 12-15 minutes until the meringue is brown.
The filling is pretty tart and the meringue is sweet. Makes for a very interesting taste! One of hubby’s favorite. Hope you love the recipe as much as he does!