Easy Lemon Pie with Meringue

I know I have posted my 'creation' pictures on FaceBook but I have yet to add it to my blog. I was at my grand daughter's first birthday party this weekend (in a snow storm) and was asked about the pie. It seems my ex-mother-in-law makes the same pie, same ingredients, it sounds like.. the same everything. I can't tell you where exactly I got the recipe but considering the similarities it's a safe bet I got it from her. (Thank you Karen!)

I don't care for lemon flavored things so much myself, but my husband does and that is why I dug out the recipe and began making them with regularity. It is one of the simplest pie recipes I have ever made and aside from the prep work of zesting your lemon and squeezing your lemons it's a cinch. I usually do my lemons way in advance so that I can make several pies before I need to redo anymore lemon. I store my zest in a zip-lock baggie as well as the juice. In each juice baggie I add 1/3 cup, flatten and freeze. It only takes a minute under running water to thaw, or, just set on the counter for a few minutes and it's ready.

While Karen and I were talking about the pie, she mentioned that her daughter Terri liked her pie more tangy. So it seems that she adds up to 3/4 cup lemon juice and up to a teaspoon more corn starch. I will be trying this the next time I make my own. Both Jeff and I have wondered how to make it tangier without sacrificing the pies consistency. (I guess you can say that was my blonde moment, even though I'm not blonde.)

Filling:
1 1/2 cups sugar
3 Tbs flour (all purpose)
3 Tbs cornstarch
3 eggs
2 Tbs butter (I use real/cold butter)
1 1/2 cups water
2-3 Tbs finely shredded lemon zest
1/3 cup fresh lemon juice
a dash of salt

Meringue:
3 egg whites
1/3 tsp. real vanilla
1/4 tsp. cream of tartar
6 Tbs. sugar

In a heavy bottomed sauce pan add: Sugar, flour, cornstarch, salt, butter and water. Whisk continually until combined and butter is finally absorbed. (The cold butter keeps you from walking away from it to soon. :-) Soften butter makes a greasy pie too.) After butter is absorbed, add lemon and zest.

Using a prebaked crust add filling and top warm pie with meringue and place in preheated oven at 350F for 15 - 20 minutes. Pull out when meringue peaks are nice and toasty brown.

Enjoy!
Kerri Downey