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Best-ever Lemon Meringue Pie Recipe

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This recipe for Best-ever Lemon Meringue Pie is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
4 egg yolks (save whites for meringue)
1 3/4 cups water
1/2 cup lemon juice (I use 2-3 fresh lemons)
3 tablespoons butter
1 teaspoon grated lemon rind (grate the lemons for rind before cutting for juice - much easier)
1 baked 9-inch pastry shell (Pillsbury Pie Crust - baked in pie pan)

Meringue (see recipe below)
4 to 6 egg whites
1/2 to 3/4 teaspoon cream of tartar (in spice section of grocery store)
1/2 cup sugar
1/2 teaspoon vanilla extract (use REAL vanilla extract - not imitation vanilla!)
Directions:
Directions:
Combine sugar, cornstarch and salt in large heavy saucepan; set sugar mixture aside
Combine egg yolks, water and juice; stir into sugar mixture
Cook over medium heat, stirring constantly
Bring to boil - mixture will thicken
Boil for 1 minute, stirring constantly
Remove from heat
Stir in butter and lemon rind; stir until butter is melted
Spoon into cooked pastry shell.
Spread meringue over hot filling, sealing to edge of pastry
Bake at 325 degrees for 25-28 minutes
Yield: one 9-inch pie

To prepare meringue:
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes)
Add vanilla, beating well.

 

 

 

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