Lemon Meringue Pie — Grandma Sophie’s Recipe

This recipe was handed down from Grandma Sophie’s files. We use the Meyer Lemons grown on our tree each year, and we use the Lemon Filling in our “Meyer Lemon Christmas Dessert”.

LEMON MERINGUE PIE

PIE FILLING

1 – 9 inch pie crust, baked
1 ¼ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups water
3 egg yolks, slightly beaten
¼ cup lemon juice
1 tablespoon lemon rind, grated
1 tablespoon butter

Combine sugar, cornstarch and salt in saucepan. Add water gradually, stirring until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Add small amount of mixture to beaten egg yolks. Stir egg mixture into remaining cooked mixture. Return to heat and bring to boil. Remove from heat. Stir in lemon juice, lemon rind and butter. Cool five minutes. Put into pie crust and top with meringue.

MERINGUE
3 egg whites
¼ teaspoon cream of tartar
1/3 cup sugar

Beat egg whites and cream of tartar until foamy. Add sugar gradually. Continue to beat until soft peaks form. Spread meringue on filling. Seal to edge of crust to prevent shrinking. Bake at 425 degrees for 4-5 minutes, or until meringue is golden.