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.

Servings 8 slices

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!

Video

https://youtu.be/F69weMdv9I8