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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops! Ingredients:
1-1/4 cups sugar |
6 tablespoons cornstarch |
2 cups water |
3 egg yolks |
3 tablespoons butter, cubed |
1/3 cup lemon juice |
2 teaspoons white vinegar |
1-1/2 teaspoons lemon extract |
1 pastry shell (9 inches), baked |
meringue: |
1/2 cup plus 2 tablespoons water |
1 tablespoon cornstarch |
3 egg whites |
1 teaspoon vanilla extract |
pinch salt |
6 tablespoons sugar |
Directions:
1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly.
2. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell.
3. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
4. Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust
5. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
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