What a way to use your homegrown lemons fresh from your Citrus.com lemon tree! There’s nothing like classic lemon meringue pie, this sweet-and-tangy version is sure to win even Grandma’s approval!
Ingredients:
For the crust:
1½ c. graham cracker crumbs
¼ c. sugar
⅓ c. butter, melted
For the filling:
¾ c. sugar
3 tablespoons cornstarch
1½ c. buttermilk
3 large egg yolks
2 Tbsp. butter
2 Tbsp. lemon juice
2 tsp. grated lemon zest
For the meringue:
3 large egg whites, room temperature
½ tsp. vanilla extract
¼ t sp. cream of tartar
6 Tbsp. sugar
Directions:
- For the crust: Combine cracker crumbs, sugar and butter; press onto bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350°F for 10-12 minutes (or until crust is lightly browned). Cool on a wire rack.
- For the filling: Combine sugar and cornstarch in large saucepan. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell.
- For the meringue: Beat the egg whites, vanilla and cream of tartar in a small mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
- Bake at 350°F until golden brown (15-20 minutes). Cool on wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftove
