Nana’s Lemon Meringue Pie

Nana’s Lemon Meringue Pie

1/4 cup cornstarch
3 tablespoons flour
1 3/4 cup sugar
1/4 teaspoon salt
4 egg yokes slightly beaten (save whites for meringue)
1/2 cup fresh lemon juice or a smidge more
1 teaspoon lemon zest
1 tablespoon butter
2 cups water

1 9 inch pie crust, baked in a pie pan for about 8 minutes

In a medium size sauce pan add cornstarch, flour, sugar and salt. Add 2 cups water. Whisk together. Over medium heat, bring to a boil. Stir one minute and remove from heat. Stir some of the hot mixture into beaten egg yokes. Next, add all of the yolk mixture back to the sauce pan. Cook over a low heat 5 minutes stirring constantly. Remove from heat and stir in lemon juice, zest and butter. Spoon lemon mixture into the pie crust.

Meringue Ingredients:
4 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar

Meringue Directions:
Preheat oven to 400 degrees Beat egg whites with cream of tartar at medium speed. Gradually beat in 1/4 cup sugar at high speed until peaks. Spread on top of pie. Bake 7 to 9 minutes until top is brown. Note: If you don’t have cream of tarter, it’s not a big deal. Just add a tiny bit of lemon juice to the egg whites.

Rating: 5
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