Lemon Meringue Pie
Dad loved this so much that he used to ask for it for his birthday! His eyes lit up when he talked about drives with George Mitchell that included their Mile High Lemon Pie detours.
Set oven to 350°
Bake a pie crust and let it cool. If I don't have any in the fridge I use Speedy Pat-In Pastry.
Filling
1 1/4 cups sugar
4 tbsp. cornstarch
2 cups hot water
3 egg yolks
Put sugar and cornstarch in medium saucepan. Stir to mix.
Gradually stir in water and egg yolks. Stir over medium heat until it boils. Boil 1 minute, stirring. Remove.
Note: July 15, 2017 - Young George and I accidentally put an egg white in with the egg yolks, and the 3 egg yolks were doubles (so I guess about equal to 5 or 6 small ones). It was the best filling ever, tender and creamy!
juice of 2 lemons
1 tsp. lemon zest
3 tbsp. butter
1/4 tsp. salt
Stir in lemon juice and zest, butter and salt. Cool, and put in baked pie shell.
Meringue
3 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
Beat whites and cream of tartar until stiff. Add sugar gradually. Pile onto the pie and make sure it goes right to the edges to seal it. Bake near top of oven for 10 to 15 minutes. If it’s not brown enough for you, you could broil it for a minute or two to finish it off.
Note: July 15, 2017 -- If George says he's going into the kitchen 'to play', do not believe him and guard your meringue.
Dad loved this so much that he used to ask for it for his birthday! His eyes lit up when he talked about drives with George Mitchell that included their Mile High Lemon Pie detours.
Set oven to 350°
Bake a pie crust and let it cool. If I don't have any in the fridge I use Speedy Pat-In Pastry.
Filling
1 1/4 cups sugar
4 tbsp. cornstarch
2 cups hot water
3 egg yolks
Put sugar and cornstarch in medium saucepan. Stir to mix.
Gradually stir in water and egg yolks. Stir over medium heat until it boils. Boil 1 minute, stirring. Remove.
Note: July 15, 2017 - Young George and I accidentally put an egg white in with the egg yolks, and the 3 egg yolks were doubles (so I guess about equal to 5 or 6 small ones). It was the best filling ever, tender and creamy!
juice of 2 lemons
1 tsp. lemon zest
3 tbsp. butter
1/4 tsp. salt
Stir in lemon juice and zest, butter and salt. Cool, and put in baked pie shell.
Meringue
3 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
Beat whites and cream of tartar until stiff. Add sugar gradually. Pile onto the pie and make sure it goes right to the edges to seal it. Bake near top of oven for 10 to 15 minutes. If it’s not brown enough for you, you could broil it for a minute or two to finish it off.
Note: July 15, 2017 -- If George says he's going into the kitchen 'to play', do not believe him and guard your meringue.