Sunday, June 12, 2011

Lemon Meringue Pie

This is my Mem's recipe for Lemon Meringue Pie (I hope my family doesn't mind I'm sharing recipes! There are a few secrets I'll never give our pierogi and golabki [also known as golumpki]...) I'll be honest here. Usually I buy the little box of lemon pie filling and make it on the stove at home. That's almost as complicated as making it yourself! It comes out just as good, and it does save some time, but if you reeeaaally want to do the whole thing from scratch, then have at it :)

Lemon Meringue Pie

1 cooked pie crust
1/2 cup and 2 tbsps sugar
4 tbsps cornstarch
2 ½ cups water
¼ cup lemon juice
1 tbsp butter
3 eggs yolks (reserve whites for the meringue)

9 tbsp sugar
6 egg whites
3/4 tsp cream of tartar

Preheat oven to 350 degrees. In a double boiler, cook ½ cup sugar, cornstarch, and water until boiling. Beat the egg yolks with 2 tbsps sugar. Add quickly to the boiling mix. Cook for one minute. Add the lemon juice and butter. Stir well. Cool completely. Pour into the cooked piecrust. Beat the egg whites and cream of tartar on high until frothy peaks form. Slowly add the sugar while beating on high, until stiff peaks form. Place the meringue on top of the pie. Bake for 20 minutes, or until the meringue has browned. Let cool for 1 hour on the counter. Then, let cool for 6 hours in the fridge uncovered. Then cover, and cool until ready to serve.

This was the pie I made for Easter

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