Submitted by:
Nancy Weishaupt
Category:
Dessert
Country of Origin:
United States
Cook time:
1 hour and 15 minutes
Serves:
8
Ingredients:
Baked 9" pie shell
2 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
2 1/2 cups warm water
Grated rind of 1 lemon
1/2 cup lemon juice
6 eggs, whites and yokes separated
2 tablespoons butter
1 teaspoon vanilla extract (Meringue Topping)
1/2 teaspoon cream of tarter (Meringue Topping)
1/2 cup sugar (Meringue Topping)
Steps:
1. In double boiler, combine 2 cups sugar with cornstarch and salt.
2. Slowly stir in water, then lemon rind and juice, egg yokes, and butter.
3. Cook down, stirring until filling is smooth and thick enough to mound when dropped from spoon.
4. Remove from heat and cool thoroughly.
5. Preheat oven to 350 degrees Fahrenheit.
6. Spoon filling into cooled pie shell.
7. In a separate bowl, beat egg whites, vanilla, and cream of tarter to start meringue.
8. Slowly add in the 1/2 cup of sugar to the meringue mixture, 1 tablespoon at a time.
9. Beat meringue with an electric mixer until soft peaks form.
10. Top filled pie crust with meringue.
11. Bake for 12 to 15 minutes.
What makes this recipe special?
My Aunt Connie, who passed away from cancer, would make this special dish for all of her family and friends. Her saying was, "If you are given lemons, you make pie to share."
Additional notes:
Make finished pie early in the day to serve at dinner. Do not refrigerate until after evening.