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Very Lemony Meringue Pie

Very Lemony Meringue Pie
As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouthwatering family pie recipe.—Betty Bradley, Sebring, Florida
6-8 ServingsPrep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1 cup lemon juice
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar

Directions

  • In a saucepan, combine sugar and cornstarch. Stir in water until
  • smooth. Cook and stir over medium heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir in a small amount of hot filling into egg yolks. Return all to
  • the pan, stirring constantly. Bring to a gentle boil; cook and stir
  • 2 minutes longer.
  • Remove from the heat. Add lemon juice and butter; stir until butter
  • is melted and mixture is blended. Pour hot filling into pastry
  • shell.
© Taste of Home 2013

2 of 2

Very Lemony Meringue Pie (continued)

Directions (continued)

  • In a saucepan, combine cornstarch and water until smooth. Cook and
  • stir over medium-low heat until mixture is thickened, about 2
  • minutes. Remove from the heat. In a bowl, beat egg whites, vanilla
  • and salt until foamy. Gradually beat in sugar, 1 tablespoon at a
  • time, on medium speed until soft peaks form and sugar is dissolved.
  • Gradually beat in cornstarch mixture, 1 tablespoon at a time, on
  • high until stiff peaks form.
  • Spread evenly over hot filling, sealing edges to crust. Bake at
  • 325° for 18-20 minutes or until meringue is golden. Cool on a
  • wire rack for 1 hour. Refrigerate pie for at least 3 hours before
  • serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts: 1 piece equals 376 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 186 mg sodium, 62 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013