Real Lemon Meringue Pie

I used the word Real in the headline because this is not the lemon pie that we make from that little box.  Nope!  This is the real McCoy with freshly squeezed lemon juice.  For some reason lemons mean spring to me.  I guess because my mother always made lemon meringue pies each year for Easter.  So, this year, even though it was just Mr. Autumn and I, I followed the family tradition.

 

I used a recipe from the Better Homes and Gardens Pies and Cakes book.  It was a wedding gift from my third grade teacher, and in June we will celebrate 40 years.  I guess it’s safe to say the recipe is tried and true.

 

I have often doubled the recipe so that the filling and the meringue would be double thick, but since it was for just the two of us, I decided to make a single recipe.

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LEMON MERINGUE PIE

 – 1 1/2 cups sugar

 – 3 tablespoons cornstarch

 – 3 tablespoons flour

 – Dash of salt

 – 1 1/2 cups hot water

 – 3 slightly beaten egg yolks

 – 2 tablespoons butter or margarine

 – 1/2 teaspoon grated lemon peel

 – 1/3 cup fresh lemon juice

 – 1 baked pie shell

 – 1 recipe of meringue

In saucepan, mix first 4 ingredients; gradually add hot water, stirring constantly.  Cook and stir over high heat till mixture comes to boiling.  Reduce heat; cook and stir 2 minutes.   Stir small amount of hot mixture into egg yolks, then return it all to the pan.  Bring to a boil and cook 2 minutes longer, stirring constantly.  Add butter and lemon peel.  Slowly add lemon juice, mixing well.  Pour into cooled pastry shell.  Top with meringue and bake at 350 degrees 12 – 15 minutes.  Cool before serving.

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MERINGUE

Beat 3 egg whites that are at room temperature with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar till soft peaks form.  Gradually add 6 tablespoons of sugar and beat till mixture is stiff.  Spread onto pie filling and bake at 350 degrees for 12 – 15 minutes.

Take care.