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
- 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
- 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