Grandma has been gone for a few years now, but her lemon pie recipe (probably mostly gleamed from the back of the yellow cornstarch box) lives on. Her recipe never fails to turn out delicious - and it's pretty easy which is probably why it's still in the family recipe book.
Grandma's Lemon Meringue Pie
1 9-inch Baked Single Pie Crust
1 1/4 cups Sugar
1/4 cup plus 2 Tablespoons Cornstarch
1/8 teaspoon Salt
1/2 Cup Cold Water
1 1/2 Cups Boiling Water
1 Heaping Tablespoon grated Lemon Zest
4 Large Egg Yolks (save the whites for the meringue)
1/2 Cup Lemon Juice
1 Tablespoon Butter
1/2 Cup Sugar
2 teaspoons Cornstarch
1/4 teaspoon Cream of Tartar
4 Egg Whites
Pre-Heat Oven to 325
In a large saucepan, mix the sugar, cornstarch and salt together with a whisk. Whisk in the cold water, lemon peel and lemon juice making sure everything is well mixed. Whisk in the egg yolks. Add the butter and slowly (very slowly at first) whisk in the boiling water.
Once everything is mixed (butter may not be completely melted yet but that's okay), cook the mixture over medium-high heat and stir with a wooden spoon or spatula until the mixture boils (about 6 minutes). Reduce heat to medium, while continuing to stir the filling and cook for one minute more.
Pour the hot filling into your pre-baked pie crust.
In a clean, cold mixing bowl, beat together the egg whites and the cream of tartar (Use a whisk attachment if you have one) begin sort of slow until the cream of tartar is incorporated - then beat at high speed until your egg whites are foamy and no liquid-y stuff is left in the bottom of the bowl.
Mix together the cornstarch and sugar.
Keep beating your egg whites while slowly adding the sugar/cornstarch mixture a spoonful or so at a time. Beat until your egg whites are smooth, glossy and have stiff peaks that pretty much stand up when you pull the beater out of them.
I cannot tell you how yummy this pie is.... The filling is set, almost creamy in texture, tart - yet sweet. The meringue is light and as fluffy as a cloud with a little sweetness - and the best part... the combination of the granulated sugar and cornstarch in the meringue give it an ever-so-slight crispness that "just" crunches as you begin to bite and then melts into fluffy heaven... oh, my, yum!!!
This would also be great with a graham cracker crust or a sugar cookie crust - although the pie would be extra sweet.
So pucker up and give a lemon pie a try today - it will be easy and you CAN do it - I promise!