Lemon Meringue Pie
Serving Size / Yield
- 1½ cups Water
- 1¼ cups Sugar
- 5 Tbsp Cornstarch
- 4 Eggs, separated
- ⅔ cup Lemon Juice
- 1½ Tbsp Sweet Cream Butter
- ½ tsp Salt
- 1 tsp Vanilla
- ⅔ cup Sugar
- 2 tsp Cream of Tartar
- 9" Baked Pie Shell
In a pan on medium heat, cook the water, sugar, and cornstarch for about 3 to 5 minutes, stir well with whisk.
Keep cooking for 3 to 5 more minutes and whisk until mixture forms a pudding consistency.
Continue to whisk until cooked.
Crack eggs into a bowl.
Slightly beat egg yolks, add 1 cup of the hot filling to the bowl, and mix well.
Once mixed, add the bowl mixture back to the hot mixture.
Whisk well and continue heating for an additional 2 minutes.
Add lemon juice, salt, butter, and vanilla and blend well.
Pour the filling into baked pie shell.
Whisk the egg whites in a standard mixer on high speed for 1 minute.
Slowly add the sugar and beat for 1 minute.
Add cream of tartar and beat for 1 more minute.
Cover pie with the meringue and make sure to seal all edges.
Bake on 375 degrees in the oven, until golden brown, for about 5 minutes.