This is the first pie I made when I got married. Doc loves anything containing lemon, especially pie! Sometimes I use Meyer lemons in place of regular lemons because they aren’t as tart. Native to China, Meyer lemons are a cross between a lemon and a regular juicing orange or mandarin orange.

Lemon Meringue Pie

One 9 inch baked pie shell
6 tablespoons cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup fresh lemon juice from 2 to 3 lemons
1/2 cup water
3 egg yolks (save whites for the meringue)
2 tablespoons unsalted butter
1 and 1/2 cups boiling water
Lemon zest from 1 lemon
Meringue, recipe follows

Bake and completely cool pie shell. Zest one lemon. Set aside. Juice lemons. Measure 1/2 cup lemon juice. In a medium saucepan mix cornstarch, granulated sugar and salt. Whisk in lemon juice and water. Add egg yolks and butter.  Gradually whisk in boiling water. Bring mixture to a full boil on medium high heat, whisking the entire time. After filling thickens reduce heat and simmer 1 minute. Add lemon zest. Pour filling into baked pie shell. Cover filling with meringue.

Meringue

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
1/4 cup granulated sugar

Beat egg whites, cream of tartar and vanilla on high speed with a mixer until soft peaks form (the peaks will stand up then fall over). Gradually add sugar and continue beating until stiff peaks form. Spread meringue over hot lemon filling until it touches the pie crust. Bake 350 F for 15 to 20 minutes until lightly browned.

Published in The News and Neighbor on March 11, 2015