Lemon Meringue Pie

This was the first recipe I put into the Wasatch Wave in May of 2011, 14 years! I have truly enjoyed putting recipes in the Wasatch Wave. Time for a little update but it is still my favorite recipe I have. My grandmother made this all the time, and I just love Lemon Meringue Pie not only for the awesome taste but for the memories I get every time I make it. I am very excited to share with you again! I love sharing recipes almost as much as I love making new recipes.

Lemon Meringue Pie

1 9-inch cooked pie shell

1 Cup Sugar

¼ Cup cornstarch

¼ teaspoon Salt

1 ½ Cup Cold Water

4 Slightly beaten egg yolks

2 Tablespoons butter

1 TB Lemon zest

½ cup Fresh lemon juice

4 egg whites

¼ teaspoon cream of tartar

½ cup sugar

¼ cup of cornstarch mixture from filling

FILLING:

Prepare the ingredients to be added quickly, zest the lemon, measure the lemon juice, divide

the eggs, measure the butter.

Then in a heavy non-reactive saucepan combine the sugar, cornstarch, and salt. Add water. Cook and stir over medium heat until mixture thickens. Remove from heat. Remove ¼ cup of this mixture and save for the meringue.

In the small bowl place the egg yolks, quickly stir in approximately 1 cup of the hot sugar mixture TO THE EGG YOLKS. Whisk to combine. Return all the egg yolk mixture to the original hot mixture. Place over medium heat and stirring constantly continue cooking and stirring for 3 minutes to cook the egg yolks.

Remove from heat and add butter, lemon zest, and slowly add lemon juice, mix well. Pour HOT filling into the cooked pie shell.

MERINGUE:

Beat egg whites, and cream of tartar until bubbles are foaming. While still beating gradually

add sugar. Add thickened cornstarch mixture and then beat until sugar is dissolved and meringue forms stiff peaks. (This adding some of the filling to the Meringue helps keep the meringue nice and tall.)

Spread the meringue over HOT filling, make sure that the meringue covers all the filling and touches the pie crust. Bake at 325 for 20-25 minutes or until golden brown. Cool on wire rack in a draft free area.

Jan M. Olpin – Dairy Keen