Lemon Meringue Pie

See, now….I’m sure in every family cookbook, there’s a recipe for Lemon Meringue Pie. It’s been passed down through the generations and invokes memories with just one bite. (sort of like that scene in Ratatouille) I LOVE that movie, and not just because the chef’s name is Remy.

I’m off on a tangent. Back to the subject at hand….Naturally our recipe comes from Kara’s great great grandmother. And there’s nothing special about it. Just a good old fashioned classic Lemon Meringue Pie. Tangy to the last bite.

You’ll need a pie shell of course. And if I’m starting to sound like a broken record recommending Julia Child’s recipe…then TAKE THE HINT! There is no better pie crust.

What you’ll need for the filling

• Pinch of Salt
• 3/4 cup sugar
• 6 tbsp flour
• juice of 2 lemons
• zest of one lemon
• 2 egg yolks
• 2 cups boiling water

• 2 egg whites
• 1/4 cup powdered sugar
• pinch of cream of tartar

What you’ll do

• Get a medium pot, mix flour, sugar, and salt
• Add juice and zest
• Add egg yolks and boiling water
• Cook over med-low heat until thick enough to coat a wooden spoon (about 20 minutes)
• Pour into prepared pie shell

For the meringue

• With an electric mixer, beat egg whites on high
• gradually add powdered sugar and tartar
• beat until stiff peaks form
• spread over pie with a spatula
• Bake on 325 for 12-15 minutes until meringue is browned

Enjoy!!!!