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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years. Ingredients:
1-1/2 cups sugar |
6 tablespoons cornstarch |
dash salt |
1-1/2 cups water |
3 egg yolks, lightly beaten |
2 tablespoons butter |
1/3 cup lemon juice (about 3 lemons) |
2 teaspoons grated lemon peel |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites, room temperature |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.
2. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
3. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.
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