Last of Summer Lemon Meringue Pie

The last days of summer are dwindling down as we begin to settle into new routines and prepare ourselves for cooler days ahead.

This time of year in the South always reminds me of the dilemmas my mother faced in getting us kids ready for school. Cold mornings turned into steamy, hot afternoons, and Mom never knew quite how to guide us in choosing our wardrobe. A sweater in the morning meant a sweater peeled off by noon and either left on the classroom coat rack, or on the bus afterschool. Short sleeves and shorts worn out the door, meant shivering in a cold classroom before the heat of the day turned the school into a sweatbox. Somehow, we survived.

Every school year begins with added challenges and this particular year is definitely no exception. But keep in mind the Bible verse that tells us, “This too shall pass,” and know better days are ahead.

But while summer still clings to our memory, why not cool off with a bite of refreshing, Lemon Meringue Pie? It might not solve our problems, but it could make Summer 2020 a little more bearable.

Lemon Meringue Pie with Mile-High Meringue

Lemon Meringue Pie

1 1/2 cups sugar 1 3/4 cups milk ( 1) 9 in. baked pie shell

1/3 cup cornstarch 1/2 cup fresh lemon juice

1/8 tsp. salt 3 Tbsp. butter

4 egg yolks 1 tsp. lemon zest

1. Preheat oven to 325*. Whisk together the first three ingredients, (sugar, cornstarch, salt) in a medium saucepan.

2. Whisk together the egg yolks and next two ingredients, (milk and lemon juice), in a large bowl. Whisk with the sugar mixture in saucepan over medium heat. Bring to a boil, and whisk constantly for 1 minute. Remove from heat. Stir in butter and lemon zest until smooth. Spoon mixture into baked piecrust.

3. Spread Mile-High Meringue (recipe below) over the hot filling being sure to seal edges.

4. Bake at 325* for 20-25 minutes, or until meringue peaks are lightly browned. Let cool on a wire rack for about 1 hour. Store in refrigerator. Serves 8 people.

Mile -High Meringue

6 egg whites

1/2 tsp. cream of tartar

1/2 cup sugar 1/2 tsp. vanilla extract

1. Beat egg whites and cream of tartar at high speed with an electric mixer until just foamy.

2. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. (About 2-4 minutes). Add vanilla, beating well. Makes enough for a 9 inch pie.

Author: Sissy1Pip

Born in Georgia and raised in North Carolina, I inherited the baking bug like so many of us; through childhood memories and standing by my mother's side as she prepared our family meal. I began this blog as a way of sharing my love of Southern baking and its treasured heritage.

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