Lemon Meringue Pie, Southern Cooking with CVC

Please LIKE, FOLLOW & Turn on Notifications to receive all recipe posts! Visit everything CVC at https://collardvalleycooks.com/

NOW FOR THIS FAMILY RECIPE:

Lemon Meringue Pie
1 CUP SUGAR 6 TBSP. CORN STARCH
2 CUPS WATER 1/2 CUP LEMON JUICE
4 EGG YELLOWS 3 TBSP. BUTTER
ZEST 2 LEMONS 1/4 TSP. SALT
SAVE EGG WHITES FOR MERINGUE
PRE-BAKED PIE CRUST

In a glass batter bowl, using a wire whisk, mix dry ingredients (cornstarch, sugar, & salt) well. Add water, lemon juice, & egg yellows- whisk well. Place in microwave on high setting for 3 minutes. Take out-whisk well. Microwave again at 2-minute intervals until thick and creamy. Whisk after each interval. After microwaving add butter, mix well until butter has completely melted. Pour into pre-baked pie shell! Top with a 4-egg white Meringue and bake at 350 degrees for 25 minutes. Cut with a seriated knife to help Meringue stay in place.

Mix Meringue while pudding is in microwave:
Place 4 egg whites in stand mixer with wire whisk on highest setting. Add 1/4 cup sugar slowly and 1/2 tsp. cream of tartar. Beat 4 minutes.
Caution: Meringue is raw eggs you must cook before serving.