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Mama's Lemon Meringue Pie

Source of Recipe

"Country Cooking from a Redneck Kitchen" by Francine Bryson


Recipe Introduction

"Oh, could Mama make a lemon meringue pie! Mama made everything well, but in all honesty, this pie may have been her shining glory. The crisp lemon flavor is to die for, so as you're making this, please think of Mama and any great cooks you've had the privilege of being fed by."

List of Ingredients

◦  1⅓ cups sugar
◦  6 tablespoons cornstarch
◦  3 large egg yolks
◦  1 (6-ounce) can frozen lemonade, thawed
◦  ½ teaspoon salt
â—¦ 1 tablespoon unsalted butter, melted
â—¦ One fully baked 9-inch graham cracker pie crust, homemade (recipe follows) or store-bought
◦  3 large egg whites
◦  ¼ teaspoon cream of tartar


Recipe

In a medium saucepan, mix together 1 cup of the sugar and the cornstarch. Whisk in 1½ cups cold water until combined. Bring the mixture to a boil over medium heat, stirring constantly, until the liquid is clear.

In a small bowl, lightly beat the egg yolks. Whisk a small amount of the hot mixture into the egg yolks (to temper them), then return the entire mixture to the saucepan. Whisk in the lemonade, salt, and melted butter.

Cook, whisking constantly, until thickened, about 1 minute. Do not boil. Remove from the heat, pour into a bowl, and let cool. Once cooled, pour the filling into the prepared pie shell. Chill in the refrigerator for at least 2 hours and up to overnight.

Preheat the oven to 350° F.

Using an electric mixer, beat the egg whites with the remaining â…“ cup sugar and the cream of tartar until stiff peaks form. Spread the meringue on the pie and bake until lightly golden, about 8 minutes. Let cool completely on a wire rack and then refrigerate for at least 1 hour and up to 3 hours.


Makes one 9-inch pie



Graham Cracker Pie Crust:

◦  1½ cups finely ground graham cracker crumbs (about 14 full-size crackers)
◦  ⅓ cup sugar
◦  ½ teaspoon ground cinnamon
◦  8 tablespoons (1 stick) unsalted butter, melted

In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until well blended. Press the mixture onto the bottom and all the way up the sides of an 8- or 9-inch pie pan.

If baking the crust before filling, preheat the oven to 350° F.
Bake until deep golden brown, 8 to 10 minutes. Let cool completely in the pan on a wire rack before filling.


Makes one 8- or 9-inch pie crust