Marie Hernke’s Lemon Meringue Pie
Served at the Edgewood Motel Cafe in Cannon Falls, Minnesota.
Servings: 8
Ingredients
- 1½ cups sugar
- ⅓ cup cornstarch
- 1½ cups water
- 3 egg yolks
- 1 tablespoon butter
- ½ cup lemon juice
- 1 – 9-inch pie shell
- Meringue:
- 3 egg whites (about ½ cup)
- ¼ teaspoon cream of tartar
- 1 teaspoon water
- 6 tablespoon sugar
Instructions
- In a saucepan, mix the sugar and cornstarch; gradually stir in the water. Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil for one minute. Slowly stir half of the hot mixture into slightly beaten egg yolks. Blend that into hot mixture in saucepan. Boil one minute longer; stirring constantly.
- Remove from heat; continue stirring until smooth. Blend in butter and lemon juice.
- Pour into baked 9-inch pie shell.
- For meringue: Beat egg whites, cream of tartar, and water until frothy. Gradually beat in sugar; continue beating until stiff and glossy. (Do not underbeat). Pile meringue on top of hot lemon mixture; seal meringue onto the edge of the crust to prevent shrinking and weeping.
- Bake in a 400° oven until the color is a delicate brown (8 to 10 minutes).
