LEMON MERINGUE PIE

Lemon Meringue Pie image

Found this recipe in an old Southern Living magazine, My family loves the made from scratch flavor of this pie. The pie recipe calls for 2 cups of milk, I usually use 1 cup of evaporated milk and 1 cup of whole milk. This seems to make for a richer, creamier pie. The meringue recipe is a little more trouble,than what you...

Provided by Judy Welch

Categories Pies

Time 1h

Number Of Ingredients 20

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Ingredients

1st Step of the meringue process:
2 Tbsp Sugar
1 Tbsp Cornstarch
1/2 c Water (cold)
Combine these 3 ingredients in a saucepan. Stir until cornstarch is dissolved. Cook over medium heat , stirring constantly. Remove from heat the minute the mixture turns translucent in color, this usually happens just as it starts to thicken. Cool
Pie Filling Ingredients follow:
1 c Sugar
1/4 c Cornstarch
1/8 tsp Salt
4 large Egg Yokes
2 c Milk
1/3 c Fresh Lemon Juice
3 Tbsp Butter or margarine
1 tsp Grated Lemon rind
1/2 tsp Vanilla Extract
2nd Step of the Meringue Process:
4 large Egg whites
3/4 tsp Vanilla Extract
6 Tbsp Sugar
Beat the 4 egg whites and the 3/4 tsp. of vanilla into soft peaks. Gradually add 6 Tbls. Sugar, 1 Tbls. at a time; beat mixture well after each addition. Combine cooled meringue mixture from Step 1 with this mixture, beating until stiff peaks form.

Steps:

1. Directions for making the pie filling: . Whisk together the first 3 ingredients in a heavy, non-aluminum medium saucepan. Whisk together the egg yokes, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to boil stirring constantly. Boil 1 or 2 minutes longer or until mixture is good and thick. Remove from heat; stir in butter,lemon rind and vanilla extract. Yield: Enough pie filling for 1 (9-inch) pie. Pour into cooled piecrust.Cover with plastic wrap, placing it directly on the filling. (Proceed immediately to the next step to ensure that the meringue is spread over the pie filling while it is still warm.)
2. Remove plastic wrap from pie, and spread meringue evenly over warm pie filling, sealing the edges. (Sealing meringue to the outer edge of crust over a hot filling helps keep the meringue from shrinking after it's cooked). Return to a 375-400 degree oven and cook until the meringue is a golden brown.

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