My Mother had requests for her lemon pie constantly and now I share her secret!
Follow directions on pie filling. When you take the cooked filling off the heat add the butter and lemon juice, stir in and let cool. Pour into baked crust and top with meringue.
Directions for the meringue: Beat egg whites, vanilla and cream of tartar until soft peaks form in glass or metal bowl, add sugar two teaspoons at a time until all sugar is absorbed and stiff peaks stand up on a spoon. Spread on cooled pie filling making sure to seal all edges of the pie crust. Bake 12-15 minutes at 350 degrees F. Watch carefully burns easily.
By Ann Winberg from Loup City,NE
Make mini, one serving, lemon meringue pies in a muffin pan. This is a page about mini lemon meringue pies.
