NEVER FAIL LEMON MERINGUE PIE

Never Fail Lemon Meringue Pie image

I Love this Recipe. I had to modify all the ones that I found, I just didn't get the set up on the Lemon that I wanted. I hope you enjoy this one too!!!!

Provided by Dawn Emel

Categories Pies

Time 2h20m

Number Of Ingredients 19

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Ingredients

BAKE A 9" PIE CRUST AND COOL TO USE FOR PIE. YOU CAN BUY AND ALREADY MADE ONE OR YOU CAN MAKE YOUR OWN. I HAVE DONE BOTH.
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MERINGUE
3/4 c sugar
4 tsp cornstarch
1/2 c cold water
4 large egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tarter
PIE FILLING
4 egg yolks, room temperature
1 1/2 c cold water
1/3 c cornstarch
4 Tbsp cornstarch
1 3/4 c sugar
2/3 c lemon juice
3 drops yellow food coloring if desired
2 tsp lemon zest if desired
3 Tbsp butter, cubed in small cubes

Steps:

1. Instructions for Meringue: Mix Sugar, salt, cornstarch and water in a small sauce pan. Add small amounts of water and make sure mixture is very smooth, no lumps. Put over medium heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture will be slightly thicker. Set in fridge to cool while working on the filling.
2. Pie Filling-In a medium sauce pan mix both amounts of cornstarch, sugar and water, Cook this mixture in the same manner as the first mixture that you made, reduce heat to medium low. (This one however will become very thick, don't over cook as you will not be able to pour this out of the pan. I shoot for just thicker then set up pudding). Remove from heat. Mix your egg yolk and then add half the cooked mixture to the egg yolk stirring the whole time. This to temper the eggs and not cook them. After this half is mixed thoroughly, add it back to the remaining mixture and mix just as well. Add cubed butter, lemon juice (if adding lemon zest and food coloring do so now as well) to mixture and stir till fully melted. Mixture will still be very very thick. Pour in pre-cooked 9" Pie Shell.
3. With a mixer start mixing your egg whites. Once they turn white and begin to fluff up add your cream of tarter, mix thoroughly. Take the first mixture that you cooked and start adding little bits of it to the egg whites and continue to mix till you can form stiff peaks. Scoop and top pie. Bake till golden brown on 325. Takes about 20 min in my oven. This form of meringue does not shrink once it cools in the fridge. Cool for 3 hours or over night if you can.