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Saturday, July 28, 2012

Lemon Meringue Pie

From my cook book - a Great Pie for a Summer Dinner

My mother’s best friend Bernadine created this recipe before the days of mixes.  She died of cancer when I was only four, but I do remember her and this pie.  Mom made this several times for special occasions and it was the first recipe that she taught me.  Simple yet rich and good.
Makes one 9” pie
Juice from 1 ½ lemons
2 ¼      Cups water
1          Cup Sugar
2          Heaping tablespoons of corn starch
3          Egg yolks – beaten
1          Tablespoon Butter
Combine the first four ingredients in a non reactive double boiler and stir until the sugar and cornstarch are dissolved.   Add the egg yolks whisking over medium heat. Cook until the mixture thickens and coats the back of a spoon.  Remove from the heat and whisk in the butter.  Pour into a cooled 9” pie crust.  
At this point I prefer to chill the pie and add the meringue later.  However you can add it now and then chill the pie. 
3          egg whites – at room temperature
6          tablespoons sugar
Lemon zest or curls for decorating
Whisk the egg whites and slowly add the sugar making sure that the sugar is incorporated.  Beat until the mixture forms stiff peaks.  Place meringue on pie using a spatula to cover all the edges and make peaks by touching the spatula to mixture lightly and then lifting up.  Place pie under a hot broiler for 5 – 7 minutes or until the peaks are golden brown.  Remove the pie and sprinkle with the zest.  If the pie was not chilled before then set in the refrigerator for at lest 1 hour.
From Aunt B’s Bordello and Boardinghouse – An Eclectic Collection of Great Recipes
© 2011 Wes Davis – all rights reserved – used with permission.

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