Betty's "To Die For" Lemon Meringue Pie
In this video, Betty demonstrates how to make her "To Die For" Lemon Meringue Pie. This is the quintessential Southern version of homemade lemon meringue pie. It is a beautiful pie, and the taste is out of this world!
Ingredients
| Egg yolk | 3 | |
| Water | 1 1/2 Cup (24 tbs) | |
| Lemon juice | 1/2 Cup (8 tbs) | |
| Sugar | 1 1/4 Cup (20 tbs) | |
| Cornstarch | 1/3 Cup (5.33 tbs) | |
| Butter | 3 Tablespoon | |
| White vinegar | 2 Teaspoon | |
| Lemon extract | 1 1/2 Teaspoon | |
| 9 | inch pie crusts | |
| Meringue | 1 Cup (16 tbs) (as needed) |
Directions
GETTING READY
1. Preheat oven to 425 degree F.
MAKING
2. On top of a double boiler, combine egg yolks, water, lemon juice, sugar, and cornstarch. Mix well.
3. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
4. Stir in butter, white vinegar, and lemon extract. Mix until all ingredients are incorporated into the pie filling.
5. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon.
6. Spread meringue over warm filling, sealing to edge of pie crust.
7. Pop it in oven and bake for 5 to 8 minutes, or until lightly browned. Cool before serving.
SERVING
8. Cut in wedges and serve.
TIPS
Pour little bit of food coloring if desired in the filling.
Recipe Summary
Nutrition Facts
Serving size
Calories 563Calories from Fat 190
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 189 mg7.88%
Total Carbohydrates 92 g30.7%
Dietary Fiber 1 g4%
Sugars 61 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
