SHARON'S BLUE RIBBON LEMON MERINGUE PIE
This is an old family recipe. It is delicious and I believe the best Lemon pie recipe you'll ever taste. Every time someone new tries it they are hooked and try to figure out what makes it taste so delish.... Hope you enjoy it, the secret is in the filling :)
Provided by Sharon Campbell
Categories Pies
Time 25m
Number Of Ingredients 14
Steps:
- 1. Combine Sugar, 1 1/2 cups water, salt in saucepan. 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 from heat. Combine egg yolks and lemon juice, stir in 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.
- 2. Meringue: Add salt to egg whites and beat until frothy. Gradually add 1/2 Cup sugar, beating until glossy peaks are formed.
- 3. Secret Step that makes this filling heavenly!! Stir 2 heaping tablespoons of meringue into lukewarm filling. Pour filling into prepared baked pie crust.
- 4. Pile remaining meringue on top and spread lightly over filling, making sure to reach the edge of the crust (sealing it). Bake in slow oven, 325 degrees, about 10 minutes or until lightly browned. Cool.
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