Lemon Meringue Pie

One of the most treasured desserts that we have during our Christmas dinner is the Lemon Meringue pie. Each year since well before I was born this pie sat proudly beside the apple, pecan and of course the pumpkin. My great-grandfather loved my great-grandmothers Lemon Meringue so much that they started the tradition having it as one of the desserts.

Now, that they are long past I keep the tradition alive by using the same recipe as she did. I remember as a small child eating hers and to me mine is no where as good but it is like they are both there celebrating the festivities with the family by having it on the table.



I would suggest that if you are going to try this to be sure to have a mixer. Doing the whipping by hand does not make the Meringue stiff enough. At least when I have tried it a few times. We have Sunbeam mixer but am thinking about changing to a
Hamilton Beach® Mixer in the coming year.

Before I get to the recipe I will tell you why the switch. When I looked into the different mixers I found that the newer Hamilton Beach® mixers had a few more options that I was really looking for. They are as follows:

12 settings offer more* mixing flexibility and precise control
4.5 qt stainless steel locking bowl with handle
Flat beater, dough book and wire whisk for versatile mixing
2 piece pouring and splatter shield
Quieter operation

The quieter the better I say when you are in the kitchen! I looked at the
Hamilton Beach® Stand Mixer and absolutely fell in love with the look and of course what it had to offer.
They offer six (6) different colors with this mixer. Since our kitchen is being decorated in stainless now, which looks so cool I would like to add, they offer one in the color Sterling that will look very nice in the kitchen while using.

My older Sunbeam needs to be replaced and the Eclectrics® Mixer is the perfect replacement.

Go take a peek at them. I bet you want one also when you are finished looking them over.

OK, on to the recipe! This is what I make every single year.

What you will need:

1 1/4 cup white sugar
3 tablespoons all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 3/4 cups water
2 lemons, juiced
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, already baked
4 egg whites
7 tablespoons white sugar

Cooking

1. Preheat oven 350 degrees
2. Lemon Filling: In a medium saucepan, beat together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice.
Cook this on medium to high heat, stirring frequently until mixture comes to a boil. Stir in butter.

Put egg yolks in small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Beat egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

3. Making the Meringue: In a large mixing bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie. Be sure to seal the edges at the crust. Otherwise it will look terrible and the inside will cook and taste awful.
4. Bake in oven for 10 minutes, or until meringue is golden

There is a secret ingredient but I promised not to post that. It does not make it taste or cook differently but it is a family secret. Sorry guys and dolls.

Hopefully, you will all enjoy the recipe and look at the great Hamilton Beach® Stand Mixer's.

Sure will make preparing a breeze!