Grandma’s Lemon Pie (Jean’s Version)
One 9” pie shell, baked
1-1/2 C boiling water
1-1/2 T flour
2 T butter
3 T cornstarch
Rind of lemon
6 T lemon juice
5 egg yolks, slightly beaten
2 egg whites, beaten stiff
1-1/4 C sugar
1/8 tsp salt
3 egg whites
6 T sugar
1/4 tsp cream of tartar
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 and mix until smooth.
Add to water mixture and stir until thick.
Take off heat.
Fold beaten whites into mixture.
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.
Pairs Well With
Yield: One 9” pie.