Lemon Meringue Pie

I am not much of a pie eater and i don't bake them often. But, in the even that my Mom & Grandma are stopping by for a visit, pie & coffee are a must! So I got out my "Betty Crocker Cookbook" and found a recipe for Lemon Meringue Pie. That sounded delish so I started the process.

First making a crust (That is not in the Betty Crocker Cookbook) Then boiling up the "lemon goodness" Pouring that into the crust & topping it with an "ever so fluffy meringue" It was fantastic, and I'm typically not a huge fan of pie so this is a big deal. And my company was equally impressed. This will make it into my "Need to make again" file. Served with a cup of coffee and good conversation makes for an enjoyable evening.. I even got the approval of my husband when he snuck and got a 2nd slice!!

Butter Crunch Crust (Not Betty Crocker)

1 C. Flour

1/2 C Butter (soft)

1/4 C Brown sugar

Mix together with a pastry cutter until crumbly. Spread crumbs into a 9x13 pan and bake at 400' for 15 min or until golden brown. Press into the bottom of a 9 inch pie pan.

Lemon Meringue Pie Filling

3 large egg yolks

1 1/2C. Sugar

1/3 C+1T Cornstarch

1 1/2 C. Water

3 T Butter

1/2 C. Lemon Juice

Heat oven to 300'

Beat egg yolks with fork; set aside. In 2-Qt saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil & stir 1 min.

Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 2 minutes until very thick; remove from heat. Stir in butter and lemon juice.

Pour hot lemon filling into pie crust. Spoon meringue onto hot lemon filling. Spread over filling, carefully sealing meringue to the edge of the crust to seal.

Meringue

1/2 C. Sugar

4tsp Cornstarch

1/2 C. Cold Water

4 Large Egg Whites

1/8 tsp Salt

In sauce pan mix sugar and cornstarch stir in water. Cook over medium heat stirring constantly until mixture thickens and boils. Boil & stir 1 min; remove from heat. Cool completely while making pie filling.

In a large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks begin to form. Very gradually beat in sugar mixture until stiff peaks form.

Spread over hot pie filling. Bake 15 min or until meringue in light brown. Cool.

Happy Cooking!