Another delicious pie recipe! We love the tartness of a true lemon pie!
World's Best Lemon Meringue Pie
(Taste Of Home recipe)
1 cup sugar
1/4 cup cornstarch
3 tablespoons flour
1/4 tsp salt
2 cups water
3 eggs yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 tsp grated lemon peel
1 baked pastry shell, (9 inches)
In medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to boil; cook and stir for 2 minutes. Remove from heat. Stir in Butter, lemon juice and peel until butter is melted. Pour hot filling into pastry shell.
Make meringue (recipe below). Spread evenly over hot filling, sealing edges to crust. Bake at 350 for 12-15 minutes or until the meringue is golden. Cool on wire rack for 1 hour; refrigerate at least 3 hours before serving. Store leftovers in refrigerator. Yield: 6-8 servings.
NOTE: When I made this pie, it wasn't tart enough, like Grandma's so I added more lemon zest/ exchange a little water for more lemon juice.
Meringue: Beat 3 eggs whites with 1/4 tsp cream of tartar and 1/2 tsp vanilla until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake at 350' about 12-15 minutes, or until meringue is golden. Cool.
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