Lemon Meringue Pie

When big sister got her very first library card and our new local library, she checked out Amelia Bedelia.  I was wondering if she would get the humor or not but with a little help and explanation, she was laughing and enjoying the jokes.  I had forgotten how funny the first one was.  Not all books in the series are as good (and I prefer the original illustration to the later books where the illustrator was changed) but this is a classic.  

After a few reads, big sister asked if we could make a lemon meringue pie.  She had me read the pages where Amelia Bedelia makes it a few times for the directions but I needed a better recipe than good ol' Peggy Parish provides (a little of this, a pinch of that, and mix it all together). Big sis put some muscle into juicing the lemons and liked to lick the rinds after she was done juicing.

The process was true to the Amelia Bedelia books . . . I cooked the yolks when trying to temper them although I've tempered eggs successfully dozens of times before!  

Yuck!

My first pie crust (premade TJs) totally flopped.  So, 8 yolks and 2 crusts later, we had a pie.  It got good reviews at family dinner!

Lemon Meringue Pie (makes one 9 inch pie)

Filling:

• 1 cup white sugar
• 1/4 c. cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
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• 1 (9 inch) pie crust, baked

Meringue:

4 egg whites

• 6 tablespoons white sugar
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• Preheat oven to 350 degrees F (175 degrees C)
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• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
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• Bake in preheated oven for 10 minutes, or until meringue is golden brown.