My Mom's Lemon Meringue Pie
Ingredients:
- 7 tbsp cornstarch ( If you are wheat sensitive then increase the starch to
8tbs and eliminate the flour and use a flour free crust)
- 2 tbsp all-purpose flour ( my Mom used to sift the flour but now this is
already done)
- 1/2 teaspoon salt
- 1-1/4 cups sugar
- 1-1/2 cups water plus 1/4 cup in an empty 10 ounce or larger jar
- 3 eggs, separated
- zest (grated skin - the yellow only) from 1 medium lemon
- juice from 1 to 2 medium lemons depending on taste
- 1 tablespoon butter
- 1 pre-baked, 9-inch pie crust (Cool it)
While you are blending the ingredients preheat the oven to 325°F. More or less
depending on how accurate your thermostat is. (this your learn from experience)Place
the starch and flour with 1/4 sup ( 2 ounces) of water in a jar, tighten the
lid. Shake vigorously for 2 minutes an set aside. In a 4 quart saucepan or
double boiler combine the sugar, salt and balance of the water water. Using
a long wooden spoon stir vigorously over medium-high heat. Re shake the
starch/flour mixture and add it to the heating mixture before it gets too hot.
Continue heating until mixture
boils, and the continue stirring constantly, for 1 addition minute while boiling.
It will begin thickening at this point.
Beat the egg yolks in a bowl with a fork.
Caution: Using care, in a separate bowl, mix half the boiled mixture with the egg yolks.
Add this mixture back into the pan with the boiled ingredients, and cook
for 1 more minute, stirring constantly. Remove from heat, and then add the butter,
stirring it in.
Add the lemon zest and lemon juice. Stir thoroughly.
Pour into cooled, baked 9-inch pie crust and top with meringue
covering the entire top. Bake on 2nd rack in oven for about 15 minutes or until
nicely browned.
Allow the pie to cool before cutting and use a wet blade for best results
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