Thursday, January 3, 2013

Mom's Classic Lemon Pie


Thanks to those that responded to my post of Granny's Black Walnut pie. It was even a hit in England! This afternoon I've delved into my mother's old recipe box again, to find another favorite from our family. It was always popular at many church socials, birthdays, and Sunday dinners. This one also calls for cooking over hot water in a double boiler. I hope you enjoy this ... I am proud to pass it along ! Any excuse is a good excuse to bake a pie !!!!


                                                             Mom's Classic Lemon Pie

2 TBsp. corn startch or flour
3/4 Cup sugar (a bit more if you like it sweeter)
1 Cup boiling water
1/4 Cup lemon juice
1 TBsp. butter
3 eggs yolks (save the egg whites for the meringue)
pinch of salt
grated rind of half of a lemon

Combine the flour and 3/4 cup of sugar. Add water slowly, stirring constantly. Cook over hot water in a double boiler, stirring constantly, until thick and smooth. Add the slightly beaten egg yolks, butter, lemon rind and juice, plus a few grains of salt (just a pinch). Cook for two minutes.

Pour into a prebaked pastry shell. Cover with meringue made from the three egg whites and three tablespoons of sugar. If you like an extra high or thick meringue, I like to use an extra two egg whites and an extra tablespoon of sugar for each egg white.

Bake in a slow oven at 325 F for 20 minutes.

Enjoy !!!