Grandma Carrie's Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust:
2/3 cup shortening (or lard)
2 cups flour (sifted)
4-5 T water
1 tsp salt
Meringue:
4 T sugar per egg white
1/4 tsp cream of tartar
Filling:
1 can lemon pie filling
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Directions: |
Directions:In a medium bowl combine flour & salt. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. On a floured surface flatten dough ball with rolling pin. Do not over-roll or add too much flour or dough will become tough. Roll out into a circle that is one inch larger than pie pan. Place in pie pan. Bake in a 475º oven for 8-10 min or until light brown. Let cool on rack. When cool, pour lemon pie filling into shell.
Mix together egg whites, sugar and cream of tartar until stiff peaks form. Spread over filling, carefully sealing meringue to edge.
Bake at 400º for 8-12 min or until meringue is light brown. Cool away from draft for 2 hours. |
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Number Of
Servings: |
Number Of
Servings:8 Grandma Carrie's "small" servings |
Personal
Notes: |
Personal
Notes: I was very blessed as a young girl to spend time in the Summer at Grandma & Grandpa Joe's house on the farm with my favorite grandma teaching me to bake her awesome Lemon Meringue Pies. Grandma and I would get up early, and with the sweet farm music of chickens cackling in the coop outside and the banging of the feeders as the pigs ate their breakfast, we'd practice, practice, practice rolling the dough. Her secret she said was to always "lift" after each roll. My favorite part of her pies were the tears she tried so diligently NOT to have appear on the surface of the meringue, yet everytime they materialized like angel kisses. Ah!!! Precious Memories!
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