A Return Home

Every Thanksgiving, I make my husband’s very favorite pie, which is Lemon Meringue.  He loves the tart-tang and so do I.  This pie delivers just the right amount of tart and tang, without providing too much of a mouth pucker or being too sweet.  It is a perfect blend of sweet and sour.

Luscious Lemon Meringue Pie

7 TB Cornstarch

1 ½ Cups Sugar

¼ tsp. Salt

1 ½ Cups Hot Water

3 Egg Yolks, Beaten

½ Cup Fresh Lemon Juice

Grated Lemon Rind of 2 Lemons

2 TB Butter

Mix cornstarch, sugar, and salt thoroughly in saucepan.  Add hot water and cook over high heat, stirring constantly, until thick and clear.  Remove from stove and add beaten egg yolks. Return to stove and cook at low heat, stirring constantly for 6 minutes.  Take off stove and add lemon juice, lemon rind, and butter.  Cool.  Pour into cooled baked pie shell.  Top with meringue.

Meringue

3 Egg Whites

¼ tsp. Cream of Tartar

6 TB Sugar

1 TB Fresh Lemon Juice

1 tsp. Grated Lemon Rind

Beat egg whites and cream of tartar until stiff, gradually adding sugar, lemon juice and lemon rind.  Spread on pie.  Bake at 400˚F until golden brown.

Photo by (c) jennyvier, www.flickr.com/photos/jennyvier/

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