Monday, November 30, 2009

Lemon Meringue Pie

This is perhaps the all-time favorite of the whole family. The buttery, salty crust with the tart lemony filling and the sweet billowy meringue: perfect. Prospective children-in-law must love it too in order to qualify.

Mom says: "I make it like the Joy, except I don't." Here is how she makes it.

Lemon Meringue Pie

Bake a nine inch pie shell.

Sift into a 2 or 3 quart saucepan:
1 1 /2 c sugar
6 T cornstarch
1/4 t salt
Gradually blend in:
1/2 c cold water
1/2 c fresh lemon juice
When smooth add, blending thoroughly:
3 well-beaten egg yolks
2 T butter
1 1/2 c milk
Bring mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and allow to simmer slowly 1 minute. Remove from heat and stir in 1 t lemon zest or about 1/4 t lemon oil. Preheat oven to 325 or 350. Pour it into the pie shell and cover with meringue:

2 egg whites, whipped till frothy
add: 1/4 t cream of tarter
Whip till stiff but not dry; peaks should lean over slightly. Beat in 1 T at a time:
3 T sugar or 4 T powdered sugar and 1/2 t vanilla.

Pie should bake for 10-15 minutes.

Eat it that same day.

1 comment:

Jolene said...

You have transcribed it almost right. Since the filling uses three egg yolks, find a meringue recipe which uses three egg whites so that you don't have any left over.