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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma Bea's Lemon Pies Recipe

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This recipe for Grandma Bea's Lemon Pies is from The Henry Levenson 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:  
2-2/3 cups sugar
1/2 teaspoon salt
1 cup cornstarch
3 cups hot water
6 egg yolks
1/3 cup fresh lemon juice
2 teaspoons lemon peel
2 tablespoons butter (I think--what grandma wrote out says sugar)
2 9" baked pastry shell

Meringue for one pie:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions:
Directions:
Mix sugar, salt, and cornstarch in pan.
Stir in hot water GRADUALLY
Cover over direct heat, stirring constantly until thickened and clear (8-10 minutes)
Remove from heat
Stir 1/2 cup of hot mixture gradually into beaten egg yolks.
Stir this back into hot mixture.
Cook for 4 to 5 minutes at low heat, stirring constantly.
Remove from heat.
Add lemon juice, lemon peel, and butter
Stir
Cool slightly
Pour into 2 9" pie shells

For Meringue:
Beat egg whites and cream tartar until soft peaks form.
Add sugar gradually until meringue holds firm glossy peaks.
Spread on pie and cover evenly to the edges of crust.

Bake at 350º 15 to 20 minute until golden brown.

To Freeze (without meringue): Freeze crust and filling with wrap. Take pie from freezer, spread meringue and brown as above.
Number Of Servings:
Number Of Servings:
2 pies
Personal Notes:
Personal Notes:
I had a wedding shower where everyone brought be recipes on index cards. Grandma gave me this one that her mom made.

 

 

 

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