GRANDMA’S LEMON MERINGUE PIE
FROM AR KITCHEN
! Filling was a little wet—reduce
water by ¼ cup.
! Use ½ cup lemon juice—2
lemons may not give you enough.
! Needed 12 minutes baking time
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, zested and juiced
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) piecrust, baked
- 4 egg whites
- 6 tablespoons white sugar
Preheat oven to 350 degrees F.
2 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 ½ 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 pie shell.
3 To make meringue: In a large glass
or metal bowl, whip egg whites until
foamy. Add sugar gradually, and
continue to whip until sti" peaks form.
Spread meringue over pie, sealing the
edges at the crust.
4 Bake in preheated oven for 10
minutes, or until meringue is golden brown