Katie’s Lemon Meringue Pie

Lemon Meringue Pie (1)

I’m not going to write a big long blog post here about our Early Thanksgivin, which was amazing, because I wrote about it in another blog post, in which I referred to this wonderful pie that Katie made. It tasted so good! It was sweet with a lemony bite that I loved — topped by a delicious meringue. Thanks for doing your part to spoil us this year, Kate!

Lemon Meringue Pie

1 – 9’ pie crust, baked  

— This pie crust recipe from The Pioneer Woman is similar to the one my grandmother used to make, which came from Doyle Walker of Walker’s Cafe, whose pies were pretty amazing. But the restaurant and Doyle for that matter are now long gone. Well, the recipe is essentially the same, except Doyle (and my grandmother) used lard rather than Crisco, and lard isn’t as readily available as it used to be; and I’d share that recipe, hoping you could find lard, except I haven’t been able to find it; but when I do find it, I will share it! Anyway, you will need a 9” baked pie shell — you could even use store-bought.

Filling

1 c. sugar

2 Tbsp. flour

3 Tbsp. cornstarch

¼ tsp. salt

1 ½ c. water

2 lemons, juiced and zested

2 Tbsp butter

4 egg yolks, beaten

Whisk the dry ingredients together in a saucepan. Add the lemon juice, water, and butter. Temper the eggs yolks, add to the mixture and bring to a boil. Boil until the mixture begins to thicken. Pour into prepared pie shell.

Meringue

4 egg whites

6 Tbsp white sugar

Whip the egg whites with an electric mixer until foamy, at this point, gradually add the sugar until, and continue whipping until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is a golden brown. Remove from oven and cool. 

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