"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Grandma Ruth's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Ruth

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3 T cornstarch
2 cups hot water
3 egg yolks
juice of 2 lemons (1/2 cup)
1 T butter
1/4 tsp salt
1 baked pie shell
3 egg whites
1/4 tsp cream of tartar
6 T sugar

Directions:
Directions:
Combine sugar and cornstarch in a sauce pan. Stir in water and egg yolks. Stir over medium heat until it boils. Boil about 1 minute. Remove from heat.
Stir in lemon juice, butter and salt. Cool.
Spoon filling into pie shell.
Beat egg whites and cream of tartar until a stiff froth. Add sugar gradually while beating until stiff and sugar is dissolved. You should feel no graininess when rubbing a bit of meringue between fingers. Pile onto filling being sure to seal well to pastry all around. Bake near the top of the oven at 350 about 10 to 15 minutes until browned.

Personal Notes:
Personal Notes:
One time Bethany was enjoying her second piece of Grandma Roy's lemon pie and Doreen remarked, "Doesn't Grandma Roy make good pies?" Bethany replied, "Yes. But Grandma Ruth's is better." This is why. I use fresh lemons.

 

 

 

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