Lemon Meringue Pie
Grandma Rose made this recipe for Lemon Meringue Pie for many years. This recipe has definitely stood the test of time.
Servings 6 servings
Ingredients
- 1 1/4 cups sugar
- 4 tablespoons heaping cornstarch
- juice from 2 lemons
- 1 tablespoon grated lemon zest
- 1 1/2 cups boiling water
- 3 egg yolks, save whites for meringue topping
- 1 tablespoon heaping butter
- 1 14.1 oz package refrigerated ready pie crust
- Meringue
- 3 egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar
Instructions
- Stir together sugar and cornstarch in a medium saucepan.
- Add rest of ingredients. Stir
- Place pan on top of a double boiler or over a large pan of simmering water.
- Cook until thick, stirring constantly.
- This can take anywhere from 15 to 20 minutes. Stir in 1 tablespoon butter.
- Remove pan from simmering water. Let cool.
- Make crust according to package directions for one-crust pie. Spoon filling into baked pie shell. Make meringue.
- Beat egg whites with salt and cream of tartar until foamy. Continue beating until soft peaks form. Sprinkle 1 tablespoon of sugar at a time over egg whites, beating well after each addition, beat whites until stiff peaks form.
- Spread egg whites on filling, spread filling to the edges to seal.
- Bake in a 350 degree oven until whites are golden brown, about 10 to 15 minutes. Watching closely.