Lemon Meringue Pie
This pie takes me back to my childhood. As soon as I take a bite, I’m an eight-year-old “Little Lori” again, running around the church parking lot, giving and receiving hugs and kisses from the people who loved me. Growing up a church girl, a lot of memories center around church dinners and bake sales.Let me just say this: Can’t nobody bake a pie like a church mother! Period. End of Story. Can I get an “Amen”!!My grandmother’s specialty was Sweet Potato Pie. She could make a mean lemon meringue, but Sweet Potato Pie was her thing. There was another church mother, Mrs. C., who could bake the mess out of a Lemon Meringue Pie. This pie reminds me of her. I’ll tell you a secret. When I made my first really successful Lemon Meringue Pie, I sent a picture for her to see. My day was made when she said it made her hungry. Sometimes you have to go back to where it all began. I hope this pie causes you to think of those special people in your life, the ones who shaped you….and then I hope you smile.
Ingredients
For the pie fiiling:
- 1 1/2 cups sugar
- 1/3 cup corn starch
- 1 1/2 cups water
- 3 eggs - separated (keep the whites!)
- 1/2 cup lemon juice (about the juice of 2 lemons)
- 3 Tbps butter
- Zest of 1 Lemon
For the meringue:
- 3 egg whites
- 1/2 tsp cream of tarter
- 5 Tbsp sugar
- 1 tsp vanilla
Instructions
Pie filling
- In a boiler, combine sugar and corn starch well. (A whisk is best!)
- Slowly add water and continue stirring until mixture comes to a boil and begins to thicken.
- Temper egg yolks and add to mixture.
- Bring to a boil and cook for 1 – 2 minutes.
- Stir in lemon zest and juice.
- Remove from heat and stir in butter one tablespoon at a time.
- Pour filling into pie crust.
Meringue
- Combine egg whites and cream of tarter. Beat until foamy.
- Begin adding sugar 1 tablespoon at a time.
- Add vanilla.
- Continue beating until stiff peaks form.
- Top pie filling with meringue. Make it pretty!!
- Bake on 375 degrees for 10 – 15 minutes until meringue is light golden brown.
- Remove from oven and let cool to room temperature.
- Cool in refrigerator for 3 – 4 hours; overnight is best!