Recipe

My Grandmothers Lemon Meringue Pie Recipe

Add Step-by-Step Photos	Bondc / All my dishes 10 months ago I'm very picky about the balance of lemon (or lime) and sweet, so I keep a bottle of lemon juice just in case the juice I squeeze from the lemons doesn't make it tart enough. Prep:10m Cook:20m Servings:6	Bondc
	pie oldfashioned lemon lemon meringue tangy rich buttery

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Ingredients

I pie shell, baked blind

1 1/2 c. sugar

1/2 c. cornstarch

1 1/2 c.boiling water

5 egg yolks

4 T. butter

4 T. lemon juice

grated peel of 1 lemon

Meringue:

5 egg whites

1/2 c. sugar

pinch salt

Directions

Take the eggs out of the refrigerator at least an hour before you begin. You need them at room temperature (especially the whites).

Combine the cornstarch and sugar in a heavy pan. Add the boiling water, stirring constantly, and cook over medium high heat until very thick. Beat a couple of spoonsful into the yolks, then beat the yolks into the mixture, and cook for another two minutes, stirring constantly. Turn off the heat, add the butter, juice, and peel, combine thoroughly and taste. If you want it a bit tarter, adjust with additional lemon juice.

Pour into the shell, then make the meringue.

Beat the whites with the salt until frothy, then add the sugar in a slow stream. After the sugar has been added, scape down the sides of the mixing bowl, then beat on high speed until quite stiff, but not until dry.

Drop dollops of meringue around the rim until it's completely covered, then put the rest in the middle. Spread the meringue over the pie, being careful to seal the meringue to the shell all the way around (if you don't, it will weep). Use a spoon to swirl the meringue all over, picking the spoon up at the very end.

Bake at 400 for 8-10 minutes, until brown. Check 6 minutes in, and turn the pie around if it's browning unevenly.

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Comments

shandy 10 months ago said:
Baked blind? Does that mean bake it for 10 minutes before adding filling?

bondc 10 months ago said:
Sorry. It means bake it completely first.

jlv1023 10 months ago said:
Looks good, haven't made one in a very long time, maybe next week I will try yours,

Janet

krumkake 10 months ago said:
One of my favorite pies - looks beautiful...will have to try this one next time I'm in "pie mode".

chefjeb 10 months ago said:
Good recipe, but I would not use egg whites from shell eggs today. About a decade ago Salmonella mutated in chickens and some eggs today have the bacteria inside the shell. The new FDA foodcode for restaurants now prohibits them from using shell egg whites for meringues, which wouldn't be cooked enough to kill the bacteria. It's a good practice for home cooks also. Who wants to get sick from a pie? Grocery stores now sell pasturized egg whites in pint cartons. These are safe. They also sell pasturized eggs for recipes where the eggs will not be completly cooked to kill the bacteria. Eat good, eat safe.

helewes 10 months ago said:
Are our Grandmother's Related? ;>)
Mine was born in Butler County how 'bout yours?

bondc 10 months ago said:
Boyd County. If you've never heard of it, that's where Ashland is. Where Loretta Lynn is from. Right on the Big Sandy, across from West Virginia.

helewes 10 months ago said:
I know every inch of Kentucky... I lived there in several towns for 27 years :>) Ashland had a pancake house I loved. Soupy Sales lived right there over the state line in West VA...Huntington :>)