Ed Shipman had a penchant for turning the most bitter situations into something sweet. Perhaps that’s why his wife’s lemon meringue pie was one of his favorites. If you’d like to make something sweet for your family and also honor Ed, try Gloria’s recipe for homemade Lemon Meringue Pie!
- 1 ½ cups sugar
- 3 tablespoons cornstarch
- Dash of salt
- 1 ½ cups water
- 3 beaten egg yolks
- 1 teaspoon grated lemon peel
- 2 tablespoons butter or margarine
- 1/3 cup lemon juice
- 1 prebaked 9-inch pastry shell or homemade prebaked shell
- 3 egg whites
- 1 teaspoon lemon juice
- 6 tablespoons sugar
In a saucepan, combine 1 ½ cups sugar, cornstarch, and salt. Whisk in water. Bring to simmer over medium heat and cook, stirring constantly, until thickened—about 5 minutes.
Remove from the heat and stir a small amount of hot mixture into egg yolks; then return all to the pan. Bring to a simmer again and cook one minute, stirring constantly. Remove from heat. Add grated lemon peel and butter. Slowly stir in 1/3 cup of lemon juice. Cool to lukewarm. Pour into cooked pie shell.
Beat egg whites on high with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff peaks form and sugar is dissolved.
Spread all of the meringue over the pie filling, going to the edge of the pastry to avoid shrinking. Bake in a 350-degree oven for 12–15 minutes or until meringue is golden brown on tips.
Cool completely before serving and store in the refrigerator. Enjoy!