Saturday, December 27, 2008

Lemon Meringue Pie


My great-grandmother Gregory (Velma Grace Park Gregory) made this pie almost every time my mom came to visit. The whole family looked forward to Grandma’s lemon pie after a wonderful meal!


1 baked 9 in. pie crust
1/4 teaspoon salt
3 eggs, separated
1 c. sugar
1 Tbs... margarine
6 T. cornstarch
1/2 c. lemon juice
2 c boiling water
1 1/2 t. grated lemon peel

(Two large lemons should produce enough grated peel and juice. Squeeze, remove seeds but not the pulp. )

In a heavy cast aluminum sauce pan, add sugar, cornstarch and salt. Mix together until well mixed. Slowly add the boiling water, stirring constantly with a wire whisk until all lumpiness is gone. Bring to a boil over medium heat. Reduce to low. Cook stirring constantly until mixture is thick and clear, about 6 - 8 mins. Remove from heat. Beat yolks with a whisk, fork or mini food processor. Add a small amount of hot mixture to the yolks. Blend; add a little more until 1/4 cup is blended. This keeps yolk from cooking into clumps. Add back to pan with rest of mixture, and return to a boil on medium high heat. Reduce heat to low and cook for 4 more minutes, stirring constantly.

Remove from heat stir in the margarine and the lemon peel. Slowly mix in the lemon juice. Flavor is best when peel and juice are added last. Cover the pan and allow to cool. Pour into baked shell. Top with meringue.


2 tablespoon sugar
1/4 teaspoons cream of tartar
1 tablespoon cornstarch
3 egg whites (at room temp.)
1/2 c. cold water
4 tablespoons sugar
3/4 teaspoon vanilla

In a small saucepan, combine 2 T. sugar, cream of tartar, cornstarch, and cold water. Stir until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture is clear. Cool. In a separate bowl, beat egg whites and vanilla into soft peaks. Gradually add the 4 Tablespoons of sugar, 1 tablespoon at a time. Using an electric mixer, beat well after each addition. Add the cooled cornstarch-sugar mixture into beaten egg whites and continue beating until stiff peaks form.

Spread meringue over edges of crust then fill into the center. If meringue isn't well over the crust it shrinks in the baking away from the crust. Bake at 375° F. for 10 to 12 minutes until meringue becomes golden brown. Cool and serve.