Jen LeBow’s Lemon Meringue Pie Recipe

Jennifer LeBow’s Lemon Meringue Pie Recipe

Preheat to 400 degrees.

Bake either homemade or store bought (Pillsbury) crust about 8 minutes, til just starting to brown. Remove from oven and set aside.

On low/med heat in 2 qt. pot, mix:

1 ½ cups sugar

6 T corn starch

Add:

1 ½ cups water

Stir constantly, increasing to medium heat until mixture boils.  Boil 1 minute while stirring.

Slowly pour half of hot mixture into:

3 beaten egg yolks (save the whites for the  meringue)

Pour all of the egg mixture back into the pot. Boil and stir 1 minute. Remove from heat.

Add:

½ cup lemon juice

4 T cut up butter

Combine thoroughly and pour into pre-baked pie shell.

For meringue:

With wire whisk attachment, beat until foamy in stand mixer:

3 egg whites

3/4 t cream of tartar

Add a little at a time, beating until glossy and somewhat stiff:

6 T sugar

¾ t vanilla

Spread meringue evenly atop lemon curd and use knife to make pattern if desired.

Bake in 400° oven 9 minutes.