Tiffany Mehner’s Lemon Meringue Pie

  • Created By
    Tiffany Mehner
  • Shared On
    8/24/20
  • Posted In
    Uncategorized
A word from the cook
A family treasured recipe given from her mother in law!
Ingredients

Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1/2 c. butter, melted

Filling:
1 1/4 c. granulated sugar
10 Tbsp. cornstarch
2 c. boiling water
3 large eggs, separated
3 Tbsp. butter
1/4-1/3 c. fresh lemon juice
1 1/2 Tbsp. lemon rind
1/2 t. vanilla extract
1/4 t. cream of tartar
6 Tbsp. granulated sugar

Instructions

Combine crust ingredients and press into a 9 inch pie pan. Bake at 375 degree oven for 8 minutes. Combine the sugar and cornstarch. Stir in the boiling water and cook over a double boiler until REALLY thick. Stir as you cook. Beat the egg yolks until light. Beat in the hot mixture a little at a time so the egg yolks won’t cook. Blend in the rest until mixed well. Beat in the 3 Tbsp. of butter, lemon juice and lemon rind.

Beat the 3 egg whites until soft peaks and then add the vanilla, cream of tartar. Gradually add in the sugar and beat until very stiff. Put the meringue on top of the pie and bake at 350 degrees until golden brown 12-15 minutes.

0 Notes