This pie was an exercise in what can I make without going out. I made some of my own substitutions, and some from the comments. It probably didn't help I was very distracted by a hungry baby during the early boiling stages. It turned out very thick and egg custard like. But yummy lemony goodness abounded!
Ingredients:
Pie Guts:
1 1/4 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 tablespoons lemon extract
1 tablespoon vanilla extract
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
Topping:
4 egg whites
6 tablespoons white sugar
Directions:
Preheat oven to 350 degrees F.
To Make Lemon Filling:
- In a medium saucepan, whisk together 1 1/4 cup sugar, flour, cornstarch, and salt.
- Stir in water, lemon and vanilla extract. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. If you're me, decide this is a good time to feed the baby. Let sit boiling on stove for 15 minutes.
- Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
- Whisk egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick. If you're me, you will take this opportunity to check on the baby. Return to super thick mixture you've concocted.
- Remove from heat.
- Pour filling into baked pastry shell.
To Make Meringue:
- In a large glass or metal bowl, whip egg whites until foamy. Decide that it's kinda foamy and add the sugar now.
- Add sugar gradually, and continue to whip until stiff peaks form. Realize this is a watery mess. Break out your electric mixer. Mix on low so as not to wake the baby for 15 minutes. It still won't be stiff, but it's more like foam now.
- Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until top is golden brown. Or 15 minutes if you're me, and the baby insisted on being fed again. It's amazing my recipes ever turn out honestly.
