Lemon Meringue Pie
Frugally using egg yolks in the filling and egg whites in the meringue, Lemon Meringue Pie is a refreshing, beautiful summertime treat.
Ingredients
Lemon Filling
- 1/4 cup butter
- 1 cup sugar
- 1 cup milk
- 1/2 cup water
- 4 tbsp clear jell
- 6 tbsp lemon juice (approx 2 lemons)
- 3 Nature's Yoke egg yolks
- 1 baked 9 inch pie crust
Meringue
- 3 Nature's Yoke egg whites
- 1/3 cup sugar
- 1/2 tsp cream of tarter
Instructions
Lemon Filling
- Melt butter in pan.
- Add sugar, milk, water, clear jell, lemon juice, and egg yolks.
- Cook until thickened; stirring with a whisk constantly.
- Pour into a baked pie shell.
Meringue
- Beat egg whites, sugar, and cream of tarter until stiff peaks form.
- Spread on top of lemon custard and put back into hot oven until the top of meringue browns lightly.
- Cool and eat!
