Lemon Meringue Pie

I grew up with pies as a main dessert when the family got together. My grandfather loved cherry pie so we were all taught how to make pies. That is where I get my love for pies. I am picky though when it comes to the crust. I love homemade crust. Our recipe for that is included today.

This is one of the easiest pies to make if you do the lemon filling in the microwave. It is also my favorite, I never get tired of it.

Full Recipe at the end.

            

Mix Sugar and Cornstarch in a large microwavable bowl. Make sure it is mixed well, if you don’t mix it together the cornstarch seems to not mix in when the water is added.

 

Add egg yolks to COLD water and mix well with a fork. This helps it to all mix together easily. Pour into sugar cornstarch mixture and stir with a wire whip.

Add butter, (cut into a few pieces), lemon juice (fresh squeezed is always best), and grated lemon peel.

Cook in microwave for 2 minutes on high. The butter may not all be melted but stir well with a wire whip. Return to microwave and cook for additional 2 minutes. (some ovens may take a little longer) Till bubbly and thickened. Stir with a wire whip till well blended.

Pour into baked 9” pie shell  

Meringue for Pie

Put egg whites and cream of tarter in a glass or metal bowl. Beat until foamy.

         

Add sugar gradually, continue beating till stiff peaks form. Add vanilla. DO NOT under beat.

Spoon dollops of meringue around pie. Spread to cover entire pie making sure to touch all the sides of the crust. This keeps it from shrinking when baked.

    

Bake at 400* till light brown.