I have two cookbooks that are priceless. They both came from my grandmother’s church. All of the ladies, and a few men, contributed their best recipes for a community cookbook. This Lemon Meringue Pie Recipe was from one of the elderly gentleman in the church. I remember how my mom told me that he was a great cook. When I saw his name, I knew this was the Lemon Meringue Pie I needed to make.
1. Cream butter with sugar. Then beat in eggs and yolks one at a time. Add lemon juice and beat well.
2. In saucepan, combine cornstarch and water, and mix until smooth. Add the sugar mixture and beat well. Bring to a boil over medium heat. Cook about 10 minutes until thickened. Pour into a baked pie shell.
3. Cover with meringue and bake at 325 until top is lightly browned, 10 – 20 minutes. Cool completely and chill before serving.
Not all of the pies I made were devoured. Let’s face it. Twenty something pies (plus baking tips) equals a whole lot of pie. However, this pie was gone in a couple of days. It is delicious. Just the right amount of tart and sweet. BUT the filling is very thin (in amount, not consistency). Next time I will double the recipe for more filling.
These posts were not sponsored, but all pies were baked in my LG double wall oven, which I was provided as a member of the LG VIP Blogger Team.