HOMEMADE LEMON MERINGUE PIE!

This Lemon Meringue Pie is definitely one of our more treasured family recipes from our Mom. We grew up on this pie. This recipe has been in our family as far back as I can remember. This is also our Dad’s favorite pie. He always requests it to be one of the pies served at Thanksgiving dinner. He also talks my mom into making it for all kinds of other occasions too, including Sunday dinner.

By the time I was in my early 20’s, both my grandmothers had passed, and with them, their recipes. My mom’s mom didn’t write anything down, but my Nana had a recipe book that my aunt took when she died. A few years ago, she sent me an envelope full of hand written recipes and newspaper clippings that had been shoved in my Nana’s recipe book. One of them was for Lemon Meringue Pie. I decided I had to try to make it, and now I finally have!

BEST REVIEWS FROM ALLRECIPES.COM

“This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.”

“This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don’t like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it’s magic for about 14 mins. After baking I cooled the pie for and hour on the counter and put it in the frig. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking.”

“Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent burning. Remove the curd from heat only after it becomes really, really thick. Meringue to be added onto hot curd, such that the meringue bottom will cook. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Simple ingredients, but requires some understanding of how the meringue cooks …”

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