Directions: |
Directions:Graham Cracker Crust
Mix in 9-inch pie tin/plate:
1 1/4 cups Graham Cracker Crumbs (I use Honey Maid)
1/4 cup sugar
5 TBSP butter, melted
Using back of large spoon, press crumb mixture firmly on bottom and side of pie tin/plate
Bake @350 degrees for 6-8 minutes. Let cool while making filling.
Lemon Filling
Prior to making the filling.
Take one lemon and grate rind off using-put in small bowl
Cut lemon in half. squeeze lemon juice (4TBSP) 00in bowl and add the
4 TBSP butter-set aside until you get to *******
Now,
Mix in pan:
1 1/2 cups sugar
5 1/4 TBSP cornstarch
Add:
1 1/2 cups water
Mix well-no lumps
Cook over medium heat, stirring constantly
Let come to boil
Boil 1 minute (stirring)
Take off heat
Stir 1/2 mixture into:
3 egg yolks slightly scrambled with fork
Stir the egg yolks/mixture into remaining mixture
Bring to boil again (medium heat)
Let boil 1 minute, stirring constantly
******Take off heat, add:
4 TBSP butter
2 TBSP lemon rind
4 TBSP lemon juice
Stir, put in pie crust....mmmm good.....
Meringue
In a Glass bowl or stainless steel bowl,(not plastic), add:
3 Egg whites......see the whole egg was used! Waste not want not~
1/4 tsp cream of tartar
Whip it up until frothy in a glass bowl (not plastic)
Add:
6 TBS Sugar a little at a time-too much at once will make it soup!
1/4 tsp vanilla
Whip it until stiff.....peaks can be made.
Dollop perfect meringue on top of lemon, smooth it out to make sure it seals the top
use spoon to make cute little peaks
Bake 400 degrees 8-10 minutes, till top is pretty brown
Walla! |
Personal
Notes: |
Personal
Notes: This is Gram's Lemon Pie, the very best Lemon Pie Recipe I know of. My Great Grandmother, Nichol and Jeremy's Great, Great Grandmother and Evan and Alyssa's Great, Great, Great Grandmother!
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This recipe for Grams Lemon Meringue Pie is from