This recipe came from my Great-Grandmother, Nana Jester, via my Grandmother, Mamie. It’s a great made from scratch Lemon Meringue Pie, and the only one we serve in our family. It’s also a favorite of our daughter-in-law, and we have a lot of requests here for “favorites,” do you? This one wants Lemon Meringue, another wants Pumpkin, the other Pecan, and another Apple. As is the “norm” here, they all get their favorites.
2 cups sugar
6 tbls. corn starch
2 cups water
4 eggs (I used farm fresh eggs from Wil-Moore Farms)
1 tbls. butter
1 1/3 cups flour
1/2 tsp. salt
1/2 cup shortening
3-4 tbls. cold water (ice water works best)
Crust: Preheat oven to 475 degrees. In a large mixing bowl, mix flour and salt. Add shortening and cut in with pasty blender or fork until it resembles course crumbles. Add water and mix with a fork until dough forms a ball, being careful not to overwork dough. Turn out onto floured board, and roll out into a large circle (big enough to fit into 10″ pie pan). Trim excess and crimp edges using the tines of a fork dipped in flour all around the pie pan. Bake in preheated 475 degree oven for
8-10 minutes or until lightly browned; remove from oven and allow to cool.
Filling: In a large sauce pan, mix together sugar, corn starch and salt. Stir in water, the juice of 2 lemons, and the grated zest (rind) of one lemon. Separate egg yolks (reserving egg whites), beat yolks and add to sauce pan; stir in 1 tbls. butter. Heat over medium-high heat, stirring frequently until mixture bubbles, begins to softly boil and thickens; continue cooking for one minute. Pour into cooled pie shell.
Meringue: In a large mixing bowl, add reserved egg whites and 4 tsp. cold water. Using a mixer, whisk/beat egg whites slowly adding 12 tsp. sugar and continue to whisk/beat until stiff peaks form.
Spoon meringue on top of pie, smoothing to the edges. Using the back of a spoon, form some peaks with the meringue. Bake in 350 oven 15 minutes or until meringue is lightly browned. Remove from oven and allow to cool. Chill in refrigerator.
Cook’s note – If you don’t have time to cool the pie shell, you can proceed with adding the filling to the pie shell, topping with meringue and baking.
Yield: One 10″