Super Tart Curd

I have always been a fan of lemon. Not so much lemon meringue. Something about the meringue bothers me.

Usually store bought meringue is super thick. And while you can’t really taste egg, it is eggs. I despise eggs. And it usually tastes fake to me.

Sometimes I have enjoyed homemade lemon meringue pies, but I honestly try to stay away from them in general. Which is a shame, because I love the lemon.

All that being said, I have never tried to make a lemon meringue pie at home before. This seems strange to me, but it is true.

I am so glad I made this pie!

To start, the lemon curd was amazingly good. It was tart and packed full of lemon flavor.

It was also very smooth and creamy.

The meringue was wonderful. It wasn’t too thick, which I found nice. It also didn’t have that fake flavor I dislike.

The meringue was just the right thickness. It was soft and fluffy and moist.

It also wasn’t the fake white you get with store bought. I think because I use natural vanilla it had a lovely ecru color.

I highly recommend this recipe! You won’t be disappointed!

LEMON MERINGUE PIE

1 Baked Pie Shell

1 1/2 Cups Sugar

6 Tablespoons Cornstarch

1/4 Teaspoon Salt

1/2 Cup Cold Water

1/2 Cup Fresh Lemon Juice

3 Well Beaten Egg Yolks

2 Tablespoons Butter

1 1/2 Cups Boiling Water

1 Teaspoon Grated Lemon Peel

MERINGUE

4 Egg Whites

1 Teaspoon Vanilla

1/8 Teaspoon Cream of Tartar

1 Cup Sifted Powdered Sugar

Sift sugar, cornstarch and salt into a saucepan. Gradually blend in water and lemon juice. When smooth, add egg yolks and butter. Stir constantly and add boiling water. Bring the mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and allow to simmer slowly for 1 minute. Remove from heat and stir in lemon peel. Pour into baked pie shell. Beat egg whites until foamy. Add remaining ingredients, a little at a time. The mixture should stand in stiff peaks. Cover pie with meringue and bake in a 350 degree oven for 10 to 15 minutes.