VERY LEMONY MERINGUE PIE

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Very Lemony Meringue Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 14

1 1/4 cup(s) sugar
1/3 cup(s) cornstarch
1 cup(s) cold water
3 - egg yolks
1 cup(s) lemon juice
3 tablespoon(s) butter
1 - pastry shell (9 inches), baked
FOR THE MERINGUE
1 tablespoon(s) cornstarch
1/3 cup(s) cold water
3 - egg whites
1 teaspoon(s) vanilla extract
dash(es) salt
6 tablespoon(s) sugar

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.
  • In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
  • Spread evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers.

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