Farmhouse Lemon Meringue Pie

By Addie

“Grandma was famous for her version of this old-fashioned sweet and tart pie!”

Ingredients

• 4 large eggs
• 2 tablespoons butter
• 3 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 3 drops yellow food coloring, optional
• 1 cup cold water
• 2/3 cup plus 2 tablespoons sugar, divided
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 425°F. Bake crust according to package directions.


Separate eggs, discarding 2 egg yolks; set aside. Melt butter in saucepan over low heat. Stir in juice, lemon zest and food coloring until well blended; set aside.


Mix water, 2⁄3 cup sugar, cornstarch and salt in separate saucepan. Cook and stir over medium-high heat until mixture begins to boil. Reduce heat to medium. Boil 1 minute, stirring constantly; remove from heat.

Stir 1⁄4 cup boiling sugar mixture into egg yolks; whisk until well blended. Slowly whisk egg yolk mixture back into boiling sugar mixture. Cook over medium heat about 3 minutes, whisking constantly. Remove from heat; stir in reserved lemon juice mixture until blended. Pour into baked crust.


Beat egg whites until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar and vanilla until stiff peaks form. Spread meringue over filling, making sure it covers filling completely and touches edge of crust.

Bake 15 minutes. Remove from oven; cool on wire rack. Chill 8 hours or overnight.
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Grandma's Secret Tip:

To make the fluffiest meringue, Grandma used egg whites at room temperature and beat them on the highest speed of her mixer. To avoid shrinkage, she would cool the baked meringue pie in a warm place, away from drafts.