Grandma Williams' Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Zest and Juice of 2 large lemons
Water added to juice to make 2 cups total
1 ⅓ cup sugar
3 Tablespoons Cornstarch
Dash of Salt
3 eggs separated
Two Tablespoons butter
Prepared pie shell
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Directions: |
Directions:Make pie shell and bake - set aside
in double boiler combine 1 c sugar, cornstarch and salt. Stir out lumps
Stir in lemon juice and water. Heat over medium heat, stirring constantly until mixture is thick and clear. Remove from heat. Beat egg yolks in bowl. Temper egg yolks by adding a small amount of lemon mixture to egg yolks while stirring. Then add tempered yolks to lemon mixture stirring well. Heat for 2 minutes. Remove from heat. Stir in lemon zest and butter.
Pour into prepared pie shell.
Beat eggs whites until foamy then add ⅓ cup of sugar. Beat until still peaks form.
Spread over pie. Bake in 350º oven until brown. 8-10 minutes.
Cool on counter. Refrigerate after cooled. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: When I was about 15 or 16 I was at my Grandma's house and I asked for her lemon meringue pie recipe. She was working on a budget. She just turned the page over and started to write it down. I have used it many times and find that it makes the perfect pie. I have a picture of her hand written recipe saved here.
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