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

Gramma Marion's Lemon Pie Recipe

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This recipe for Gramma Marion's Lemon Pie, by , is from The Circus Folk 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!

Contributor:  
Contributor:  
Laurie Miller

Category:
Category:

Ingredients:  
Ingredients:  
Filling
3 eggs
1 cups sugar
5 1/3 Tablespoons (4+ 1 teaspoon) corn starch
1 cups hot water
3 Tablespoons butter
4 Tablespoons lemon juice
1 Tablespoons grated lemon rind

Merenge
3 egg whites (from above)
teaspoon creme of tartar
6 Tablespoons sugar

Directions:
Directions:
Filling
1. Bake a single pie crust. (Pillsbury crust that comes in a red box in the deli case works great or make your own.) Cool.
2. Separate the whites from the yolks on the three eggs. Save both parts. Slightly beat the egg yolks.
3. In a double boiler or sauce pan, combine the sugar and the corn starch. Gradually stir in the hot water. Cook over medium heat. Stir constantly until thick. Boil one minute. Remove from heat.
4. Add the hot mixture to the slightly beaten egg yolks, a little at a time, then return to heat. Boil, stirring constantly. Remove from heat and stir until smooth.
5. Blend in remaining ingredients. Pour into pie shell while mixture is still hot.

Meringue
1. Beat egg whites until frothy.
2. Add creme of tartar and gradually beat in sugar till stiff and glossy and the meringue stays on the beater.
3. Spread on top of warm pie.

4. Bake in preheated 350 oven for 5-8 minutes until the top of the meringue is delicately browned.
5. Cool away from draft.


Number Of Servings:
Number Of Servings:
One pie
Preparation Time:
Preparation Time:
??
Personal Notes:
Personal Notes:
I never liked lemon pie until I tasted Gramma Marion's. Yummm

 

 

 

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