Lemon Meringue Pie

Lemon Meringue Pie

Miz Helen's Kitchen

9 Inch Pie

1 prepared 9 inch pie crust

The Filling

1 cup sugar

3 tablespoons flour

3 tablespoons corn startch

pinch of salt

1 1/2 cup water

3 lemons juiced

Zest of 1 lemon

2 tablespoons butter

4 egg yolks ( I use pastured eggs from my neighbor)

Several Drops of Yellow Food Coloring

Mix the sugar, flour, salt, and corn starch into a saucepan. Add lemon juice, zest and water mixing well. Whisk the egg yolks well and set aside.

Cook over medium heat stirring constantly until the mixture thickens. When the mix comes to a boil, stir in the butter and mix until the butter melts.

Reduce the heat and temper the whisked egg yolks, then add the remainder of the yolks and stir well. Gradually bring the mix back to a boil and stir until the mixture is very thick, then remove from heat and add several drops of yellow food coloring, mixing until the color is even in the mixture.

Allow to cool to room temperature. When the mixture has cooled pour into a baked pie crust.

The Meringue

4 egg whites, cold

6 tablespoons sugar

In a cold mixing bowl pour 4 cold egg whites. Whip the egg whites, adding the sugar gradually, until the egg whites are are able to form soft peaks.

Spread on top of the pie filling making sure that the meringue is sealed over the edge of the crust to prevent shrinkage.

Bake at 375 degrees for 10 minutes or until the meringue is browned