Lemon Meringue Pie

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I have been making this Lemon Meringue Pie since 1982. This recipe came from a cookbook my mother-in-law bought for me when she was visiting family in North Dakota. It is from the Mayville Luthern ALCW Centennial Issue Cookbook 1881-1981.

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  • 1

Ingredients

  • Lemon Filling:
  • 1 1/2 cups Sugar
  • 1 1/2 cups Water
  • 1/3 cup Cornstarch
  • 3 Egg Yolks, slightly beaten
  • 3 tbsp Butter
  • 4 tbsp Lemon Juice
  • 1 tbsp Lemon Rind, grated
  • Meringue:
  • 3 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 6 tbsp Sugar
  • Pre-baked Pie Crust

Preparation

Step 1

Filling:

In a sauce pan, mix sugar and cornstarch. Gradually stir in water.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute.

Slowly stir some of the hot mixture into 3 egg yolks. Then add this mixture back into the hot mixture in saucepan.

Boil one minute longer, stirring constantly. Remove from heat; continue stirring until smooth.

Blend in butter, lemon juice and lemon rind.

Pour into a baked pie shell.

Meringue:
Beat the whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile meringue on pie filling.

Bake at 375 degrees until a delicate brown.


Note: You can also place it on the center rack and turn oven onto low broil. Watch it closely so that it doesn't burn.



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