Perfect Lemon Meringue Pie

Grandma’s Lemon Meringue Pie. This is my favorite part about doing this blog. Taking old family recipes and sharing them with family and friends. This is a recipe that belonged to my Grandma Zelda. From the looks of the recipe, it had been used many, many times. If you make it, you will see why.

For the filling

Ingredients you will need, Flour, Sugar, Salt, Cornstarch, Lemons, Eggs, Water, and a pre-baked 9″ Pie Crust. This is the recipe I used for the Pie Crust.

First of all, remove the rind and juice 2 lemons, set aside.
Mix together sugar, flour, cornstarch, and salt. Set aside.
Separate eggs. Beat egg yolks slightly. Put the egg whites in a mixing bowl and save for the meringue topping.

Bring 2 cups of water to a boil, then add the sugar mixture. Stir and cook over medium-low to medium heat until thick and no longer milky looking. This takes several minutes.

Ingredients:

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Instructions:
Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.