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Absolutely Perfect Lemon Pie (Ruth Wikert) Recipe

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This recipe for Absolutely Perfect Lemon Pie (Ruth Wikert) is from The Mowry/Ritchie 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:  
1 1/2 c. sugar
1/4 c. plus 1 T. cornstarch
1/4 tsp. salt
1/2 c. cold water
1/2 c. lemon juice
3 egg yolks well beaten
2 T. melted butter
1 1/2 c. boiling water
Directions:
Directions:
In a heavy pan, mix sugar, cornstarch, and salt add cold water and mix together. Then add lemon juice, beaten egg yolks and butter, when well blended add boiling water gradually to the mixture. Bring to a boil on medium heat, stirring constantly, reduce heat and boil 1 minute. Pour into a baked pie shell. Immediately cover with meringue and bake in a 425 degree oven till a golden brown.

Meringue
4 egg whites beaten till frothy adding 1/4 tsp. cream of tartar and 6 T. sugar slowly adding add a few drops of lemon juice. When it forms stiff peaks put on pie and bake.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I got this recipe from Ruth Wikert when we went to Florida. We went out to her lemon trees and picked the lemons and made it with fresh lemon juice. WONDERFUL.

 

 

 

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