Mom T's Lemon Meringue Pie

1. 1

   To prepare filling - In a double boiler, whisk together egg yolks, eggs, sugar, lemon juice and cornstarch.

2. 2

   Place over simmering water.

3. 3

   Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

4. 4

   Do not let mixture boil!

5. 5

   Remove mixture from over the water and stir in butter and then pour into the pie crust.

6. 6

   To prepare meringue - Beat egg whites at medium speed until foamy.

7. 7

   Add cornstarch and cream of tartar and beat until soft peaks form.

8. 8

   Gradually beat in superfine sugar and vanilla at high speed until stiff but not dry peaks form.

9. 9

   Spoon meringue into large pastry bag fitted with star tip and pipe it over the filling to the edges of the crust.

10. 10

    Bake 12-15 minutes at 350 or until meringue is golden.

11. 11

    Note - Mom never piped the meringue, she just spread it over the filling and made peaks by touching it with a spoon and pulling up.

12. 12

    Make sure meringue touches pie crust firmly or it will pull away as it bakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.