Grandma's Lemon Meringue Pie

By izzie

Ingredients

• 1 1/4 cups of extra fine sugar
• 2 tbsp. all purpose flour
• 3 1/2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 1/2 cups water
• 2 oz. lemon juice
• 1 1/2 tsp. lemon extract
• 1 tsp. vanilla extract
• 2 tbsp. butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tbsp. white sugar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

To make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To make meringue: in a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue t owhip until stiff peaks form. Spread meringue over pie sealing the edges at the crust.

Bake in preheated oven for 10 minutes or until meringue is golden brown.

**Alternative way to make filling: After adding the sugar mixture into the yolks, turn down the temperature on the stove and cook the filling for 14 minutes. For the meringue, turn the mixer on high and beat the whites for about 2 minutes then I added 1/2 tsp. of cream of tartar and 1/2 tsp. of vanilla extract. Then add the sugar (extra fine) and mix for about 14 minutes. After baking, cool the pie for an hour on counter and put in the refrigerator.