Friday, April 10, 2009

Lemon Meringue Pie

My grandmother was a wonderful cook. Anything she made (yes really, anything) was delicious. I wish as I had gotten older, that I had been around her more to learn from her.

Grandmother made wonderful pies. In particular, everyone loved her Lemon Meringue. To this day, when the family talks about pie in conjunction with my grandmother, Lemon Meringue always comes up. I don't have her original recipe but this one is very good.

In loving memory of my grandmother,
Margaret D. Linton


  • 1 c. white sugar

  • 2 TBS flour (I use cake flour)

  • 3 TBS cornstarch

  • 1/4 tsp salt

  • 1 1/2 c. water

  • 2 lemons, juiced and zested

  • 2 TBS butter

  • 4 egg yolks, beaten

  • 1 (9 inch) pie crust, baked

  • 4 egg whites

  • 6 TBS white sugar


  1. Preheat oven to 350
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. very important -Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

The making of the pie!

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