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Gram's Lemon Meringue Pie Recipe

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This recipe for Gram's Lemon Meringue Pie is from Galvin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Basic pastry

2 cups flour
1/2 teaspoon salt
1/2 cup butter (1 stick) softened
3 tablespoons shortening
2 1/2-3 tablespoon cold water

Lemon filling

3 eggs
1 egg yolk
1 cup sugar
1/2 cup (1 stick) butter
1 lemon, juice and grate rind

Meringue

6 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons vanilla
3 teaspoons sugar

Directions:
Directions:
Pastry- Blend all ingredients with pastry cutter or knife. Add water gradually, as little as possible but sufficient to bind. Knead with heel of hand, starting from outside and pressing hard on pastry board. Form into ball. Wrap and chill for at least two hours before rolling out.

Baked pie shell- Roll basic pastry to 1/8 inch thick. Line 9 inch pie dish. Trim pastry. Prick with folk. Bake 15-20 minutes at 400 degrees.

Filling-Combine eggs, egg yolk, and sugar in top of double boiler. Stir in butter, lemon juice, and rind. Cook mixture over hot water, stirring constantly until thick and making sure not to boil. Let filling cool. Pour into baked pie shell.

Meringue- Preheat oven to 500 degrees. Beat egg whites and salt until foamy. Sprinkle them with cream of tartar. Add vanilla and half of sugar. Continue beating egg whites until stiff. Fold in remainder of sugar.

Spoon meringue over lemon filling. Roughen the top with a spatula, or force meringue through a pastry bag. Bake pie until meringue is lightly browned, or for about 5 minutes. Cool and refrigerate.

 

 

 

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