Lemon Meringue Pie brings all kinds of wonderful memories to mind. Especially memories of my Daddy. It was one of his most favorite things in the world. Actually, he liked pretty much anything lemon. I think it was probably his favorite flavor. Lemon pie, hard lemon candy. If it was lemon, he liked it. I never, ever take a bite of lemon meringue pie without thinking of him and how much I miss him.
I’m so lucky that I currently have five generations of living family members. My Mama, her mother, my daughter and her two children. That’s really something. Daddy lived to see that, too. He knew my oldest grandchild for a few months before he passed away. Almost every time I go back home, Mama and I go to the city cemetery for a visit. I think he knows we check on him.
Daddy was a technology nut. He was truly a pioneer in the technology field and was something of a writer, too. He would have absolutely loved this blog and would probably have had one himself. I’ll tell you more about him one day.
This recipe was for you, Daddy.
If you’d like to make one, too, then here’s what you need:
4 tblsp cornstarch
¼ tsp salt, optional
1 cup, plus 4 tblsp. sugar
1 ½ cups water
3 eggs, separated
2 tblsp. butter
1 ½ tsp. grated lemon rind
5 tblsp lemon juice
Pastry for 9-inch pie, baked
Grate the lemon rind.
Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
Mix the cornstarch, salt and ½ cup sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook 10 minutes, stirring occasionally. Do not remove from heat.
Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly.
Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted. Set mixture aside and allow to cool to room temperature without stirring again.
Preheat oven to 325 degrees. Pour the filling into the baked pie shell.
Beat egg whites until stiff but not dry. Gradually beat in the remaining 4 tblsp sugar. Spread the meringue over the filling, being sure to seal it to the crust.
Bake until delicately browned, approximately 15-20 minutes. Cool to room temperature and serve.
Enjoy!
Lemon Meringue Pie
Ingredients
- 4 tblsp cornstarch
- ¼ tsp salt, optional
- 1 cup, plus 4 tblsp. sugar
- 1 ½ cups water
- 3 eggs, separated
- 2 tblsp. butter
- 1 ½ tsp. grated lemon rind
- 5 tblsp lemon juice
- Pastry for 9-inch pie, baked
Instructions
- Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
- Mix the cornstarch, salt and ½ cup sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook 10 minutes, stirring occasionally. Do not remove from heat.
- Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.
- Set mixture aside and allow to cool to room temperature without stirring again.
- Preheat oven to 325 degrees.
- Pour the filling into the baked pie shell.
- Beat egg whites until stiff but not dry. Gradually beat in the remaining 4 tblsp sugar. Spread the meringue over the filling, being sure to seal it to the crust.
- Bake until delicately browned, approximately 15-20 minutes.
- Cool to room temperature and serve.
Notes
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