Mom's Lemon Meringue Pie

Name: Mom's Lemon Meringue Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9 inch pie, 6 serving(s)
Ingredients: 1 prepared pie crust; 1/4 cup cornstarch; 2 tablespoons flour; 1 1/4 cups sugar; 1/4 teaspoon salt; 1 1/2 cups boiling water; 3 eggs, separated; 1/3 cup lemon juice; 2 tablespoons butter; 1/2 teaspoon grated lemon rind (optional); 1/3 cup sugar

Submitted by laurenpie

"Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 1 9 inch pie
Serves:: 6

ingredients

1 prepared pie crust
¹⁄₄ cup cornstarch
2 tablespoons flour
1 ¹⁄₄ cups sugar
¹⁄₄ teaspoon salt
1 ¹⁄₂ cups boiling water
3 eggs, separated
¹⁄₃ cup lemon juice
2 tablespoons butter
¹⁄₂ teaspoon grated lemon rind (optional)
¹⁄₃ cup sugar

directions

Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
Lower oven temperature to 350 degrees.
LEMON FILLING:
Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
Beat egg yolks in small bowl.
Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
Remove from heat. Slow stir in lemon juice, butter and lemon rind.
Pour into cooled pie shell. Let cool.
MERINGUE TOPPING:
Beat egg whites until stiff.
Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
Gently spoon onto cooled pie, pushing out to edges.
Bake at 350 degrees for 12 - 15 minutes, until lightly browned.