Grandma’s Lemon Pie
TOTAL TIME: Prep: 45 min. Bake: 25 min. + chilling
YIELD: 8 servings.
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
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1 sheet refrigerated pie crust
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1-1/4 cups sugar
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6 tablespoons cornstarch
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2 cups water
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3 egg yolks
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3 tablespoons butter, cubed
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1/3 cup lemon juice
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2 teaspoons white vinegar
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1-1/2 teaspoons lemon extract
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MERINGUE:
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1/2 cup plus 2 tablespoons water
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1 tablespoon cornstarch
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3 egg whites
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1 teaspoon vanilla extract
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Pinch salt
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6 tablespoons sugar
Directions
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1.
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
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°.
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3.
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.
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4.
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.
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5.
For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
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6.
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
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7.
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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