I asked sister Marietta for a good pie recipe. She gave me this one, then told me she had gotten it from me a few years back - go figure!!!
Ingredients
Lemon Meringue Pie
1 pie crust
2 T sugar
1 t hot water
1 3/4 c sugar
6 T cornstarch
2 T flour
1/4 t salt
4 egg yolks
1 3/4 c water
1 T butter
1 T lemon peel, finely shredded
1/2 c fresh lemon juice (you’ll need about 3 lemons - roll them on the counter with the heel of your hand to get them all juicy before you cut and juice them - it works!)
4 egg whites
1/4 t cream of tartar
1/2 c super fine granulated sugar (if you don’t have this, substitute with regular sugar which has been put in a blender. It’s the same thing).
Directions
Bake pie crust at 450 degrees for 10 minutes. After baking, but not quite cool, brush with 2 tablespoons sugar mixed with hot tap water - this prevents the filling from soaking into the crust and making it mushy.
Mix 1 3/4 cup sugar, cornstarch, flour and salt in a medium saucepan. Beat egg yolks and water in a medium bowl until smooth. Gradually stir into sugar mixture, stir constantly over medium heat until it comes to a boil (it takes a while, so don’t worry), boil for 1 minute. Remove from heat.
Stir in butter, lemon peel and lemon juice. Pour into baked pie shell. Prepare meringue with egg whites and cream of tartar. Combine, beat on medium until soft peaks form. Turn to high, add sugar gradually, 1 tablespoon at a time. Beat till stiff peaks form (about 4 minutes).
Spoon meringue over top, and make little swirls with your spoon. Bake for 5 minutes at 400 degrees till the tips are brown. Cool 2 hours. Refrigerate until ready to use.