Contributed by AC's Babydoll
This Lemon Meringue Pie owes its existence to Betty Crocker, but I made a few changes in content and preparation directions that I think make it more sour (for those of us that prefer to really taste lemon) and thicker/easier to gel. Enjoy.
9 inch gram cracker crust: store bought if in a hurry or make it from 1 1/2 cups crushed graham crackers combined with enough melted butter to make moist. Press cracker mixture against sides and bottom of pan until uniformly thick on all sides.
Add sugar and cornstarch to medium saucepan, slowly stir in water, butter and lemon juice over med. heat. As mixture comes to a simmer gently mix in egg yolks and lemon peel. As mixture comes to a boil add yellow food color to preferred color (around 6 in my opinion) Stir constantly until mixture begins to rapidly thicken. Immediately remove from heat and pour into crust. Set aside to prepare meringue.
Combine egg whites, cream of tartar and vanilla. Beat until frothy, then add sugar 1 Tbsp. at a time, beating constantly, until mixture is smooth and "peaks." I test for peaking by turning off beater and pulling it out to see if the peaks stay put. When your meringue is done, use a knife to scoop about 1 tsp of meringue at a time. Start at the edge and go all the way around the edge, Make sure that the meringue is sealed against the edge or it will shrink. Work inward in small amounts until entire pie is covered. If the pie is to be covered make sure it is completely cool first or you will get meringue beads. Enjoy!
This page last updated 9/16/1999