GRANDMA YETTA’S LEMON PIE

 

  • Cooking Time: 8 minutes
  • Servings: one 9" pie
  • Preparation Time:

Ingredients

  • One 9” pie shell, baked
  • Filling Ingredients:
  • 1 C boiling water
  • 1 T flour
  • 1 T butter
  • 2 T cornstarch
  • Rind of lemon
  • 4 T lemon juice
  • 3 egg yolks, slightly beaten
  • 1 egg white, beaten stiff
  • 3/4 C sugar
  • 1/8 tsp salt
  • Meringue Ingredients:
  • 3 egg whites
  • 6 T sugar
  • 1/4 tsp cream of tartar

Directions

  • Directions: Lemon Filling
  • Put water, butter, and lemon rind in top of double boiler and let butter melt.
  • Sift sugar, flour, corn starch, and salt into slightly beaten yolks.
  • Add lemon juice slowly
  • Mix until smooth.
  • Add to water mixture and stir until thick.
  • Take off heat.
  • Cool slightly.
  • Fold beaten whites into mixture.
  • Directions: Meringue
  • Beat egg whites and sugar.
  • While beating, add cream of tartar to keep meringue nice after baking.
  • Put hot lemon mix into baked pie shell.
  • Top with meringue, sealing edges well.
  • Bake at 375 to 400 degrees for about 8 minutes, until meringue is lightly browned.

Notes

Makes one 9" pie.

Categories: Pie  Topping 

Author Credit: Yetta Chemnick Levin

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