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Marie Hernke’s Lemon Meringue Pie

Print Recipe
Served at the Edgewood Motel Cafe in Cannon Falls, Minnesota.
Course Dessert
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).