Lemon Meringue Pie

This yummy pie was our Father's Day treat this weekend. We ate it all before I ever thought of taking a photo.

lemon meringue pie

A slice of lemon pie on a hot day…what a perfect combination!

 9-inch baked pie shell

filling

1¼ cups granulated sugar

6 tablespoons cornstarch

¼ teaspoon salt

Combine sugar, cornstarch and salt; gradually stir in milk and cook over moderate, stirring constantly. Heat until thick and clear.

2 cups milk

Stir in egg yolks and cook about 5 minutes, stirring constantly. Temper the yolks by adding a little of the hot mixture and warming them slowly, so they don't scramble when added to the hot filling.

3 egg yolks

Add lemon juice, rind and butter.

½ cup lemon juice

1 tablespoon grated lemon rind

1 teaspoon lemon oil

2 tablespoons butter

Pour into cooled, baked pie shell. Add meringue topping while still warm.

meringue

3 egg whites

6 tablespoons granulated sugar

1 teaspoon lemon juice

Cover filling with meringue made by beating egg whites until stiff, slowly adding sugar and lemon juice. Completely seal edges and bake at 425° about 5 minutes until lightly browned. Refrigerate.

variation: lemon baked alaska

Additional ingredient:  2 pints of vanilla ice cream, slightly softened

Layer 1 pint of vanilla ice cream one half of the cooled filling into a baked deep dish pie shell. Freeze.  Top with 1 pint of vanilla ice cream and one half of the cooled filling. Freeze. This can be kept in freezer for up to a week.  Top with meringue and seal the edges to the crust.  Brown under the broiled and serve immediately.

Annette is looking lovely as pie in her yellow cotton ensemble.