I prefer to grate fresh lemon peel and use fresh lemon juice, but if you use the bottled lemon juice and dried lemon rind it still comes out delicious.
You can also add two drops of yellow food coloring to the filling if you want a deeper yellow color. Enjoy!”
1 nine-inch baked pie shell
1-1/2 cups sugar
3 tablespoons flour
3 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups water
3 egg yolks
2 tablespoons butter
1 tablespoon fresh lemon peel
1/3 cup fresh lemon juice (about 2 lemons)
4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 Preheat oven to 350°.
2 FOR THE FILLING: In a medium saucepan, combine the sugar, flour cornstarch, and salt.
3 Stir in water. Cook over medium heat until thickened and bubbly.
4 Reduce heat. Cook and stir for two more minutes. Remove from the heat.
5 In a small dish beat the 3 egg yolks.
6 Mix 1 cup of the lemon filling with the yolks in the dish. Return this to pan. Bring it all to a gentle boil.
7 Reduce heat to low and cook for two more minutes. Remove from the heat.
8 Stir in butter, lemon peel, and lemon juice.
9 Pour into the baked nine-inch pie shell.
10 FOR THE MERINGUE: Beat all meringue ingredients on high for 4 minutes until you have stiff peaks.
11 Spread the meringue to the edges of pie shell touching the pie edges so the meringue won’t shrink in. With a rubber spatula make peaks in the meringue.
12 Bake for 15 minutes until peaks are light brown.
13 Cool pie on wire rack.
14 Store pie covered in the refrigerator.
Fresh Lemon Meringue Pie
Servings Per Recipe: 8 slices
Amount Per Serving: 1 slice
Calories from Fat: 30
* % Daily Value *
* Total Fat 3g 5%
* Saturated Fat 2g 11%
* Cholesterol 8mg 3%
* Sodium 93mg 4%
* Total Carbohydrates 52g 17%
* Dietary Fiber 0g 0%
* Protein 2g 4%
* Sugars 45g
* Vitamin A 2%
* Vitamin C 0%
* Calcium 0%
* Iron 1%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.