Lemon Meringue (Cream) Pie

This is my mother's recipe for Lemon Meringue (Cream)Pie that I have adapted for the microwave. I made it for the first time with Meyer Lemons.

Meyer lemons are a cross between a lemon and a mandarin orange. Aren't they gorgeous?
 

Mom's Lemon Cream Pie 

2 cups boiling water
1 1/4 cups sugar
4 tbs corn starch
5 tbs flour
1/2 tsp salt


4 egg yolks
1/3 cup lemon juice + rind
2 tbs butter


Add hot water to dry ingredients and rind, microwave on high 5 minutes until thickened. Add 1/2 cup hot pudding to egg yolks and return to bowl with butter and juice. Microwave med low 5 minutes until thickened. Cool 5 minutes stirring twice. Pour into a 10" baked pie shell.



Beat egg whites in large bowl until stiff. Add 1/2 tsp cream of tartar. Add 1/2 cup sugar slowly. Beat until stands in peaks. Spread meringue on top of lemon pudding.


Bake 400 degrees 15 minutes.


You can use your favorite pie crust recipe. Here is hers.


Flaky Pie Crust Recipe (2 crusts)

2 cups flour
1/2 tsp baking powder
2/3 c shortening

1 tsp salt
1/3 cup cold water 


With pastry blender mix dry ingredients with shortening untik size of peas. Add water.
Roll out. Dock with fork.  Use piece of foil with dried beans to keep bottom flat. Bake 450 degrees for 10-15 minutes. Remove foil and beans (I use glass marbles) and bake 5 min more if needed.  Cool.