Tonight we used some of our left over Christmas ham and made Scalloped Potatoes and Ham. We are out of Christmas pie so I made this Lemon Meringue Pie.
Lemon Meringue Pie is one of my favorites! I had left over lemons from drinks we had on Christmas Eve so this worked out great! I did use a refrigerated pie crust though. I know I keep saying I need to learn to make homemade pie crust. For Christmas Bill gave me a food processor so now I really do not have any excuses to not give it a try :)
I made 2 pies so Billy was able to take one home to Kentucky with him tonight. He will be able to enjoy his pie with his Scalloped Potatoes and Ham.
I use to have trouble with my meringue. It seemed to never rise very high and it always pulled away from the side as it cooled. I guess I have gotten better with practice or maybe with patience.
Lemon Meringue Pie
(one pie recipe)
1 Cup white sugar
2 tablespoons flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons butter
4 egg yolks
1 9 inch baked pie crust
4 egg whites
1/4 cup white sugar
In a sauce pan combine 1 cup sugar, flour, cornstarch, salt, water, lemon juice and lemon zest cook until mixture begins to boil.
Put butter into mixture and stir until melted.
Take 1/2 cup of the hot mixture and temper the egg yolks by adding the hot mixture as you mix it into the eggs. Stir quickly as to not scramble your eggs.
Pout the egg yolk mixture back into the pudding and continue to cook until the pudding is thick.
Pour Lemon Pudding mixture into the baked pie crust.
Preheat oven to 350 degrees
In a mixing bowl beat the egg whites until light and fluffy, gradually add sugar as mixing and continue to mix until soft peaks form.
Spread meringue onto the pie and spread clear to the edge to seal in the pie filling. Place in a 350 degree oven for 10 minutes or until meringue is nice and golden.