Lemon Meringue Pie
  • Servings: 6
  • One baked 9 inch pie crust
  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
  • 1/3 cup water
  • 4 egg yolks, slightly beaten
  • 1/2 cup lemon juice
  • 3 tablespoons butter
  • 1 teaspoon grated lemon rind
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  1. Combine sugar, 1-1/2 cups water and salt in saucepan and heat to boiling. Mix cornstarch and 1/3 cup water to make a smooth paste. Add to boiling mixture gradually, stirring constantly. Cook until thick and clear. Remove heat and set aside.
  2. Combine egg yolks and lemon juice. Stir into thickened mixture. Return to heat and cook, stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
  3. To make the meringue: Add salt to egg whites. Beat until frothy. Gradually add 1/2 cup sugar beating until glossy peaks form. Stir 2 rounded tablespoons of meringue into filling. Pour filling into cool pie shell. Pile remaining meringue on top and spread to edges of crust to seal. Bake in slow 325 degree oven for about 15 minutes or until lightly brown. Cool at least one hour before cutting.
This was a recipe I took from our Tulsa World a few years ago, but it has since been the only lemon pie recipe I use. I use the No-Fail Pie Crust recipe for other pie. (Note: recipe is for 2 single crusts or one double crust) Submitted by: "Esther Williams"