My Mother's Lemon Pie

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Lemon Meringue Pie
Grandma Mary

Start with her famous crust

  • ⅔ cup lard
  • 2 cups flour
  • pinch of salt
  • 4 to 5 tablespoons ice water

Mix lard, flour, salt until crumbly; add water and mix just enough to pull dough into a ball. Roll out on a floured board.

Bake crust until nice and brown in a 9" pie pan, but be sure to prick crust with a fork first.

LEMON FILLING:

In a saucepan, put

  • ⅓ cup cornstarch
  • 1 cup sugar

Mix well.

Stir in:

  • 1½ cups warm water
  • 1 grated lemon. peel
  • ½ cup lemon juice

Cook over medium heat, stirring until mixture boils.

Remove from heat.

n a small bowl, beat:

  • 4 egg yolks

Stir in a little of the hot mixture, then pour this into the rest of the hot mixture, stirring well so it does not lump. Return to heat and cook until thick, but do not boil. Add 1 tablespoon of butter and stir well until it is melted. Pour into baked crust.

Preheat oven to 400 degrees.

MERINGUE:

  • 4 egg whites, room temperature
  • ½ cup sugar

Beat egg whites to soft peaks; sprinkle sugar a little at a time over whites and keep beating until sugar is dissolved. Spread this on top of pie.

Tips for this recipe[edit]

Variations[edit]

Sample Variations #1[edit]

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