Lemon Meringue Pie

Lemon Meringue Pie

Thanksgiving dinner was one load of calories followed by many types of pie

Pumpkin, Chocolate Cream, Pecan, Banana(sometimes), Apple, and Lemon Meringue. 

Always a dish of whipped cream nearby.

Lemon Meringue Pie

(this clipping was from a 1977 McCall's magazine in gramma's stash of clippings)

Pastry for one-crust pie(9 inch)

Lemon Filling

1/4 cup cornstarch

3 tbsp flour

1 3/4 cups sugar

1/4 tsp salt

4 egg yolks, slightly beaten

1/2 cup lemon juice

1 tbsp grated lemon peel

1 tbsp butter

Meringue

4 egg whites

1.4 tsp cream of tartar

1/2 cup sugar

1. Put crust in pie plate and  Pre-bake pie crust till golden brown

2. Make lemon filling in medium saucepan, combine cornstarch, flour 1 3/4 cups sugar and the salt mixing well.  Gradually ad 2 cups water, stirring until smooth. Over medium heat, bring to boiling stirring occasionally; boil 1 minute till shiny and translucent.

3/ quickly stir some of the hot mixture into yolks.  Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes stirring occasionally

remove from heat. stir in lemon juice, lemon peel and butter.  Pour into pie shell.  Preheat oven to 400

4. make meringue, in medium bowl, with mixer at medium speed beat whites with cream of tartar until frothy.  Gradually beat in sugar, 2 tbsp at a time, beating after each addition.  Beat at high speed until stiff peaks form when beater is slowly raised.  

5. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively.  Bake 7-9 minutes or until meringue is golden brown let cool 2-3 hours , cut with wet knife.