Directions: |
Directions:Mix cornstarch, sugar and salt in saucepan. Gradually stir in hot water. Bring mixture to a boil over direct heat. Cook over medium heat, stirring thick mixture until clear and shiny, 8 to 10 minutes. Remove from heat; stir several spoons of this hot mixture into beaten egg yolks, mixing well. Pour back into saucepan; bring to a boil then cook over low heat, stirring for five minutes. Remove from heat, gradually add lemon juice, rind and butter. Cool filling while preparing meringue.* After meringue is prepared, pour filling into baked pie shell. Spread with meringue, starting at edges and working toward center. Carefully seal meringue to outer edges of crust to prevent shrinking or weeping. Bake at 400 for about 7 minutes until meringue is delicately browned. Cool pie away from drafts then refrigerate until serving. *To prepare meringue: Beat egg whites with cream of tartar until foamy. Beat in sugar, 1 T at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Can swirl or pull up points for decorative top. NOTE: Some meringue recipes substitute lemon juice for the vanilla and some eliminate the flavoring altogether as well as the cream of tartar. It’s a moot point for me since I prefer whipping cream! |
Personal
Notes: |
Personal
Notes: One of my favorite pies is lemon! Both maternal and paternal grandmothers—Ruby Schmidt (b. 1896) and Alfreta Roylance (b. 1897)—made delicious lemon pies. I wanted to include a lemon pie recipe here in their honor. I don’t have their own recipes, but this one comes from Ernie’s mom, Hazel Clarke (b. 1913), who will soon be 95 & is thus more contemporary to them than the rest of us.
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This recipe for Hazel's Lemon Meringue Pie is from