Grandma’s Lemon Meringue Pie

This recipe is my mom’s adaptation of my grandma’s recipe. The original uses 1 cup sugar in the filling and 6 tablespoons sugar in the meringue.

• FILLING
  • 1/4 cup corn starch
  • 1/2 cup sugar (I use 1/3 cup)
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks (egg whites will be used to make meringue)
  • 1/3 cup sugar
  • 2 tablespoons butter (optional)
  • 1 1/2 teaspoons lemon zest
  • 1/3 cup lemon juice

• CRUST
  • 1 9-inch regular or gluten free pie crust

• MERINGUE
  • 3 egg whites
  • 6 tablespoons sugar

1. Pre-heat oven to 350-F.
2. Mix the corn starch, 1/2 cup sugar (or reduce to 1/3 cup sugar), and salt in a double-broiler bowl. Cook, stirring constantly, until thick enough to mound slightly when dropped from the spoon. Cover; cook 10 minutes, stirring occasionally.
3. Beat the eggs with 1/2 cup sugar (can be reduced to 1/3 cup). Temper the egg mixture by adding a little bit of the hot cornstarch mixture into it; combine.
4. Cook 2 minutes, stirring constantly.
5. Remove from the water and gently stir in 2 tablespoons butter (optional), lemon zest, and lemon juice.
6. Cool to room temperature.
7. Pour the mixture into a 9-inch pastry shell.
8. Make the Meringue:
   1. Beat 3 egg whites until foamy.
   2. Add 6 tablespoons sugar, one at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.
9. Spread some meringue around the edges of the filling first, and then fill in the center.
10. Bake for 15-20 minutes, until meringue is slightly browned.