Grandma’s Lemon Meringue Pie

Grandma’s Lemon Meringue Pie

Recipe for Grandma’s Lemon Meringue Pie – This lemon meringue pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping. This is an old family recipe being passed down from 

Grandma to a new generation.

Ingredients

Pastry

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 2 to 3 tablespoons cold water

Filling

• 3 egg yolks
• 1 1/2 cups sugar
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cups water
• 3 tablespoons butter or margarine
• 2 teaspoons grated lemon peel
• 1/2 cup lemon juice
• 2 drops yellow food color if desired

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Instructions

1. In a medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With a floured rolling pin, roll pastry into round 2 inches larger than the upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with the fork. Bake 8 to 10 minutes or until light brown; cool on a cooling rack.
4. Reduce oven temperature to 400°F. In a small bowl, beat egg yolks with a fork. In a 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice, and food color. Pour into the pie crust.
6. In a medium bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.