If you are looking for a very special pie, give this classic lemon meringue a try. The intensely tart and flavorful lemon curd paired with pillows of fluffy meringue will surely be a hit.
1 9 in deep dish pie crust ( I like to keep up a few in my freezer made up or you could use a store-bought crust)
1 1/2 c. sugar
6 eggs, separated into yolks and whites
1/2 c. cornstarch
1 1/2 c. water
1/2 c. lemon juice
Zest of 1 lemon (2 tsp.)
1/2 tsp salt
3 tbsp. butter
1/3 c. water
1/2 tsp. cream of tarter
1/4 tsp salt
1/2 c. sugar
Bake crust at 300 degrees until lightly browned about 15 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Combine 1 1/2 cups sugar, salt, and 1 1/2 c. water in a heavy saucepan. Place over high heat and bring to a boil.
In a small bowl, mix cornstarch and 1/3 c. water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together 4 egg yolks (discard 2) and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly.
Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until lukewarm.
In a large glass or metal bowl, combine egg whites. Whip until foamy. Gradually add 1/2 tsp. salt, 1/2 tsp. cream of tarter, and 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks.
Stir out 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue. Make sure to spread the meringue to touch the crust.
Bake in preheated 300 degree oven, until meringue is slightly brown. Cool on a rack for at least 1 hour before cutting.
Enjoy! And thanks for stopping by!
~The Mountain Housewife