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Grandma’s Lemon Pie

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!
  • Total Time
    Prep: 45 min. Bake: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 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
  • MERINGUE:
  • 1/2 cup plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 6 tablespoons sugar

Directions

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°.
  • 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.
  • 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.
  • For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
  • 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
  • Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 378 calories, 13g fat (6g saturated fat), 96mg cholesterol, 186mg sodium, 61g carbohydrate (41g sugars, 0 fiber), 3g protein.

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