Mom's Lemon Pie

I usually make the lemon pie recipe that used to be on the back of the Argo Corn Starch box (the old one, before they decreased the amount of sugar and egg yolks), and one thing I like is that you make a meringue to go on top, which leaves you no extra whites.

Today, I was in the mood for the kind of lemon pie that has a condensed milk base. I used this recipe (yeah for a filling that requires only three ingredients), which resulted in a half full crust, ready to be topped out -- after it chills for a couple of more hours with freshly whipped cream.

I’ve also now got a whole bowl of egg whites, which I have got to get into the fridge quick, before my hubby throws them out. Tomorrow, I’ll post a couple of ideas for what to do with leftover egg whites.

In case you are interested, here is what the Argo recipe used to be (around my family, we call it Mom’s lemon pie, because she used to make it for all get-togethers):

1 baked deep-dish pie crust

½ c. corn starch

1 ½ c. sugar

2 c. water

5 egg yolks, lightly beaten

½ c. lemon juice

1 tbsp. lemon zest

2 tbsp. butter

5 egg whites

½ c. sugar

2 tsp. corn starch

Mix corn starch, sugar water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8-10 minutes). Reduce heat and continue stirring for one minute until very thick. Remove from heat, stir in lemon juice, lemon zest and butter until smooth. Pour hot filling into pie crust. Beat egg whites on high until stiff peaks form while gradually adding the remaining sugar and corn starch. Top pie by smoothing meringue over pie filling, making sure meringue touches the edge of the crust to seal. Using the back of a spoon, swirl meringue and draw up into peaks. Place oven rack in the bottom third of a preheated 375 degree oven. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.