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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home. Merle Dyck, Elkford, British Columbia Ingredients:
1/2 cup sugar |
1/4 cup cornstarch |
pinch salt |
2 cups cold water |
2 egg yolks, lightly beaten |
3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon butter |
meringue: |
3 egg whites |
1/8 teaspoon cream of tartar |
6 tablespoons sugar |
pastry for single-crust pie (9 inches), baked |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.
3. For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.
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