Lemon Meringue Pie by Janis Andersen

Tangy Lemon

Meringue Pie

This has always been one of my parents favorite dessert pies. I have made it often for them. They never seemed to tire of it. This recipe is for from scratch filling but a very pie can be made by using prepared lemon pie filling that can be sometimes found in the canned fruit and pie filling section of you grocery store.

Preparation: 45 minutes Life Experience Recipe
Serves 6 to 8 Janis Andersen
  • 1 tablespoon butter or margarine
  • 1/4 cup corn starch and 3 tablespoons cold water
  • 6 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
Meringue Ingredients:
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar
  1. Blend cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  2. In a small bowl beat egg yolks with 2 tablespoons of milk umntil well mixed. Set aside.
  3. Combine sugar, 1 1/4 cup water and butter in a saucepan and heat, while stirring, until the sugar dissolves.
  4. Add cornstarch and water mixture and contine cooking, stirring constantly, until the mixture is clear becomes clear; about eight minutes.
  5. Add lemon juice and lemon rind and cook an additional 2 minutes. Slowly add egg yolk and milk mixture and bring to a boil while stirring.
  6. Cool the filling mixture and then pour into the prepared pie shell.
  7. Make the meringue by beating egg whites, suagr and lemon juice until the mixture will form and hold peaks. Spread the meringue over the filleed pie shell. Use spatula to form decorative peaks.
  8. Bake in preheated 350F. oven for 12 to 15 minutes or until meringue is slightly browned on the peaks.

This recipe doubles well for an extra large, deep dish pie.

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Latest revision done August 2014
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