My grandma made the best pies. From pecan pie to apple pie, you couldn't go wrong. This is her tart, sweet lemon meringue pie recipe that brings back so many childhood memories.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: Makes 1 pie
Ingredients
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups cold water
- 3 egg yolks, slightly beaten
- grated peel of 1 lemon
- 1/4 cup lemon juice
- 1 tablespoon margarine or butter
- 1 baked 9-inch pie crust
Meringue
- 3 egg whites
- 1/3 cup sugar
Here's how to make it:
- In a saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth. Stir in the egg yolks. Bring to a boil and cook, stirring constantly, for 1 minute.
- Remove from the heat. Add the lemon peel, lemon juice and butter. Mix well. Spoon the filling into the baked pie crust.
- With an electric mixer, beat egg whites on high until foamy. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie filling to completely cover.
- Bake in a preheated 350-degree F oven for 15 to 20 minutes or until golden. Cool then refrigerate.
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