Grandma's Lemon Meringue Pie

By cortanez

Ingredients

• FILLING:
• 1 cup white sugar
• 2 tablespoons all-purpose flour (almond flour)
• 3 tablespoons cornstarch
• 1 /4 teaspoon salt
• 1 1/2 cups water
• 2-3 lemons, juiced and zested (about 1/2 cup of juice and 1T zest)
• 2 tablespoons unsalted butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• MERINGUE:
• 4 egg whites, room temperature
• 6 tablespoons white sugar
• 1/2 t vanilla extract
• 1/4 t cream of tartar
• 1T cornstarch
• 1/3 cup water

Details

Adapted from allrecipes.com

Preparation

Step 1

NOTE: Experiment with Best Recipe for Lemon Meringue (pg 908) then possibly replace this recipe.

Preheat oven to 350 degrees F (175 degrees C).

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. NOTE: Do not overwhip. Stop when glossy.

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 (NOTE: Stir for a few minutes longer AFTER it already boils. Last time I only stirred for 1 - 2 minutes total and it wasn't thick). Remove from heat. Pour filling into baked pastry shell.

Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered. Make sure the meringue is touching the outer pie crust so that it doesn’t shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.

Bake in preheated oven for 10-15 minutes, or until meringue is golden brown. Let pie sit at room temperature for an hour before placing in the fridge for at least 4 hours.