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.
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
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!