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.
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.
LEMON MERINGUE PIE
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.
We hope you have a great week-end.
Take care.
Cyndi Murdoch says
My mouth is watering – it’s one of my favorite pies.
Alicia@ eco friendly homemaking says
This pie really does look so delicious. I agree lemon is one of my favorite pies!
pandorasbox says
Your pie looks delish…I haven’t made one in years!
Janette says
This week-end would be a great time to make that pie, Pandora.