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Course : Pies
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Family Dinner, Spring, Summer
 
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Lemon Meringue Pie

From Diana Rattray,
Your Guide to Southern Food.
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A homemade lemon meringue pie recipe. Scroll down to see more lemon pie recipes.

INGREDIENTS:

  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • dash salt
  • 1 1/2 cups hot water
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 scant teaspoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 1 baked pie pastry, 9-inch
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons granulated sugar

PREPARATION:

In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell. Cool to room temperature.

Beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.

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