I have never been a fan of lemon pie. The tartness was too much for me. And then, my sister, Nancy, brought a recipe from a dear old friend, Gracie. She was so gracious to share the recipe. It only has the juice of one lemon which gives the pie a milder lemon flavor that’s just right. Enjoy!
Lemon Meringue Pie
Servings 8
Ingredients
- 1 9" pie shell, baked See recipe under cream pie post
- 1 1/3 cup sugar
- 4 tablespoons cornstarch
- pinch salt
- 1 1/2 cups boiling water
- 3 eggs separated
- 2 tablespoons butter
- 1 lemon for juice and grated rind
Instructions
- Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
- Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
- Cook for approximately 1 more minute.
- Remove from heat and add lemon rind, juice and butter. Stir until blended.
- Pour into baked crust, top with meringue and baked until lightly browned.
Swiss Meringue
Servings 8
Equipment
- 1 stainless steel saucepan with 1" water, simmering
- 1 stainless steel mixing bowl
- 1 electric mixer
Ingredients
- 3 each egg whites in bowl with no yolks or added fat
- 6 tablespoons sugar
- dash cream of tartar
Instructions
- Combine eggs whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
- Stir constantly until sugar is completely dissolved. Egg white should be barely warm.
- Remove from heat and beat with an electric mixer until soft peaks form.
- Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 350 degree F or until meringue is browned. Cool and serve.
