Mom cheats and uses Sherrif Lemon Pie Filling or buys a ready made Farmer's Market brand lemon meringue pie from the grocery store. Here is a recipe that I got from the internet. I can do without the crust if you can come up with the rest.
Lemon Meringue Pie Recipe (from Taste of Home)
OMG LOOK AT THE CARBS AT THE BOTTOM OF THE RECIPE!!!
8 ServingsPrep: 25 min. Bake: 15 min.Ingredients
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.
For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.
Nutrition Facts: 1 serving (1 piece) equals 382 calories, 12 g fat (5 g saturated fat), 92 mg cholesterol, 172 mg sodium, 67 g carbohydrate, trace fiber, 3 g protein.
