"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Tuesday, April 21, 2009

Grandma's Lemon Meringue Pie

I made this delicious pie for Easter! It was wonderful!
INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Enjoy!

2 comments:

Lisa @ Life with 4! said...

When I was pregnant with our little one, I could have sat down with that whole pie and a fork and eaten every last bite! I totally craved anything citrus, especially lemon!
It still sounds and looks very good, but I better not eat the whole thing by myself. No pregnancy excuses now!

The Gingerbread House said...

Kathleen that Lemon Meringue pie looks so good...I saved the recipe to make, thanks for sharing ...
I'll let you know how it turns out...Ginny