Lemon Meringue Pie is a light and refreshing pie.  This is my Grandmother’s recipe.  She was known for being a wonderful pie maker.  I dearly miss her pies.  This recipe is by Ethel Eynard. Jefferson City, MO. 1998.

1 9 inch Baked Pie Shell
1 1/2 C. Sugar
1/3 C. Cornstarch
1 1/2 C. Water
3 Egg, yolks, slightly beaten
3 Tbsp. Butter
1/4 C. Lemon Juice
1 1/3 Tbsp. grated Lemon rind

Heat oven to 400 degrees. Mix sugar, cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks, and then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juices, and rind. Pour into a baked pie shell. Make a meringue of 3 egg whites 1/4 tsp. Cream of tartar, and 6 tablespoons of sugar. Spread over filling, sealing to the edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts.

TAGS | pies

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