Lemon Meringue Pie

My garden club’s picnic was last week, and they really like my coconut cream pie.  However, I made so many of them when I was practicing up for the July 4th pie baking contest (which I lost), that frankly, I just couldn’t go there again.  So, this year I introduced one of my other pies to the group – a lemon meringue.


Lemon Pie

Experience has taught me that this is a pie that does better on a day with low humidity.  The meringue will then stay tall and fluffy.  This recipe comes from Better Homes and Gardens Pies and Cakes book  that I received from my third grade teacher when we got married.


1 1/2 cups sugar

3 tablespoons cornstarch

3 tablespoons all-purpose flour

Dash of salt

1 1/2 cups hot water

3 slightly beaten egg yolks

2 tablepsoons butter

1/2 teaspoon grated lemon peel

1/3 cup fresh lemon juice

1 baked pastry shell

Your favorite meringue recipe


Mix first 4 ingredients in a medium saucepan and gradually stir in hot water.  Cook over medium high heat till mixture comes to a boil.  Reduce heat and cook 2 minutes more.  Stir small amount of hot mixture into the egg yolks to temper them.  Then pour that into the hot mixture and continue boiling for 2 more minutes.  Add lemon juice, butter, and lemon peel, right before removing it from the heat and mix very well.  Pour into the baked pastry shell.  Make your meringue, and spread meringue it over the mixture sealing the sides very well.  Bake in a 350 degree oven for 12 to 15 minutes.  Keep an eye on it so it doesn’t burn.  Let cool  about 4 hours before cutting.  Enjoy.



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