I need to give my mother credit for a majority of this recipe, as well as the pie crust. I'm not sure where she originally got it from, but she's been using it for years and I owe my love of pie making to her :)
Lemon curd:
1 1/2 c. sugar
4 T. cornstarch
3 T. flour
dash of salt
1 1/2 c. hot water
3 egg yolks
2 T. butter
1 t. lemon zest
1/3 c. lemon juice
Meringue:
5 egg whites
1/4 t. cream of tartar
6 T. sugar
1 t. vanilla
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From my pie crust recipe (only use half because this is for one lemon meringue pie) cook the crust on 425 for 10-15 minutes, until edges are slightly golden. Before cooking you will need to fork the bottom of the crust a few times, and also either fill with pie beans or use a few pieces of foil to use as a form for the pie. The crust will collapse if there is nothing keeping it up around the edges.
For the Lemon Curd: In a saucepan, mix sugar, cornstarch, flour, and salt; gradually add hot water, stirring constantly, over high heat. Cook until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Slightly beat egg yolks and stir a small amount of hot mixture into them. Add spoonful at a time of the hot mixture to the egg yolks, stirring the whole time. Now mix the egg yolk mixture into the hot mixture. Bring to a boil and cook for 2 more minutes, stirring constantly. Take off heat; add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into cooked pastry shell.
For the Meringue: In a mixer, beat egg whites and cream of tartar until soft peaks from, about 5 minutes. Add sugar and beat until stiff peaks form. Add vanilla and mix until completely combined, just a few more seconds. Spread meringue over filling. Use a spoon to seal the meringue to the edge of the crust and to create a wave over the top. You don't want to have a peaks to high, because they could possibly burn.
Bake at 350 for about 15 minutes, until the meringue is golden brown. Check about midway through and make sure the tops of the meringue peaks are not getting too brown, if so, take down the temperature of the oven to about 320.
Lemon curd:
1 1/2 c. sugar
4 T. cornstarch
3 T. flour
dash of salt
1 1/2 c. hot water
3 egg yolks
2 T. butter
1 t. lemon zest
1/3 c. lemon juice
Meringue:
5 egg whites
1/4 t. cream of tartar
6 T. sugar
1 t. vanilla
>From my pie crust recipe (only use half because this is for one lemon meringue pie) cook the crust on 425 for 10-15 minutes, until edges are slightly golden. Before cooking you will need to fork the bottom of the crust a few times, and also either fill with pie beans or use a few pieces of foil to use as a form for the pie. The crust will collapse if there is nothing keeping it up around the edges.
For the Lemon Curd: In a saucepan, mix sugar, cornstarch, flour, and salt; gradually add hot water, stirring constantly, over high heat. Cook until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Slightly beat egg yolks and stir a small amount of hot mixture into them. Add spoonful at a time of the hot mixture to the egg yolks, stirring the whole time. Now mix the egg yolk mixture into the hot mixture. Bring to a boil and cook for 2 more minutes, stirring constantly. Take off heat; add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into cooked pastry shell.
For the Meringue: In a mixer, beat egg whites and cream of tartar until soft peaks from, about 5 minutes. Add sugar and beat until stiff peaks form. Add vanilla and mix until completely combined, just a few more seconds. Spread meringue over filling. Use a spoon to seal the meringue to the edge of the crust and to create a wave over the top. You don't want to have a peaks to high, because they could possibly burn.
Bake at 350 for about 15 minutes, until the meringue is golden brown. Check about midway through and make sure the tops of the meringue peaks are not getting too brown, if so, take down the temperature of the oven to about 320.
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