Grandma Yetta’s Lemon Pie
INGREDIENTS
- Cooking Time: 8 minutes
- Servings: one 9" pie
- 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.