Your pie recipe looks yummy. I LOVE the shot of meringue that you got!! And what an absolutely wonderful photo of your grandma! 96 years young…. quite impressive.
Recipes
1
I remember my grandparents always enjoyed Lemon Meringue pie. It must run in the family because last week when my aunt was here from Germany she asked if we’d make one. My grandma turned 96 this month. We don’t know how many more years GeeGee will be around to enjoy her favorite pie. She certainly enjoyed it today! I haven’t seen her smile like this in a long time!! Her eyes definitely lit up at the sight of the pie.
LEMON MERINGUE PIE
FILLING:
1/2 cup blackberry or raspberry preserves (optional)
1 cup sugar
1/4 cup cornstarch
1/2 tsp salt
1 2/3 cups water
3 egg yolks
2 TBSP butter
1 1/2 tsp grated lemon peel
1/3 cup lemon juiceMERINGUE:
3 egg whites
1/4 tsp cream of tartar
6 TBSP sugarCRUST: Use your own crust recipe. Bake until lightly browned. Cool. Spread preserves in the bottom of the cooled pastry shell.
In medium saucepan, combine sugar with cornstarch and salt. Stir in water; blend until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly; boiling slowly for one minute. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to saucepan; blend well. Cook just until mixture begins to bubble, stirring constantly. Remove from heat; stir in butter, lemon peel, and lemon juice. Cool slightly; about 15 minutes. Pour into baked pastry shell.
Reduce oven temperature to 400F. In small bowl, beat egg whites and cream of tartar until frothy Gradually add sugar, beating continuously until stiff peaks form. Do not underbeat. Spread meringue over slightly cooled filling; seal to edge of crust. Bake at 400F for 10-18 minutes or until lightly browned. Cool completely before serving.
Recipe is from a very old Pillsbury Cookbook called Harvest Time Pies.
