Lemon Meringue Pie

Sister 1 and Sister 2 used to go California every summer, and the best part was always the Lemon Meringue Pie. Sister 1 doesn’t have the real recipe, so she used this instead…Sister 3 didn’t do her job of stirring very well (ignore her triumphant look; she spent most of the time on the computer!) so it came out more watery than usual, but it was still pretty delicious and excellent for the heat.

The last time I made a meringue pie it was really tough, but only because I wasn’t paying attention. The best thing to do is to mix in a bowl that is hypothetically without grease (stainless steel or glass) and to make sure your whites are without flaws (ha!) and at room temperature. Then, it should be a no-brainer.

The recipe I used (I am thinking I found this online somewhere, but I don’t know the source)

1 1/2 cup and a 1/3 cup of sugar (one for the filling, one for meringue)
1/3 cup cornstarch
1 1/4 cup water
3/4 cup lemon juice
3 eggs, separated
2 tbsp lemon peel (I added even more, just because)
1/2 tsp cream of tartar

Preheat oven to 375 F. In a heavy saucepan, whisk 1 1/2 cup sugar with 1/3 cup cornstarch together and blend. Gradually add water and lemon juice and whisk until everything is dissolved and smooth. Add yolks and the lemon peel (to be fancy, the zest!) and whisk constantly over medium heat, about eight minutes. Pour into crust.

For the meringue, put room temperature egg whites into bowl with 1/2 tsp of cream of tartar and mix at high speed. Gradually add in 1/3 cup of sugar, until whites have formed stiff peaks (i.e. you poke, and they stay in the position). Then add on top of the filling and spread with a rubber spatula into any forms you wish. Bake until meringue is golden brown (roughly 15 minutes). Afterwards, chill in fridge for at least 2 hours.


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