Yesterday, (Jan. 26, 2013) Craig was talking to my mom while she was waiting for her lab results from her blood test, my mom has leukemia (you can read a little bit about that here). As part of their discussion they spoken on what were somethings that brought her joy – among the beautiful thoughts of family, they also spoken of some favorite foods. One of those was this Lemon Meringue Pie. It was decided that they needed to make it. They had a wonderful time making the pie. We all had a part in each; my mom, Craig, Marta and myself – my role was the smallest – because I came home from ice skating with the youth of my church in the middle of their pie making. But I wanted to share the pictures from the creation with you. So although the recipe is the same, the pictures are new. Here they are:
This pie was passed on from my Grandmother Reed to my mom Karma to me. I love it. It is probably my favorite pie and as far as I am concerned no one has a better lemon meringue recipe, but I might be a bit bias. As delicious as I believe this pie to be, it is not a favorite of my children. So although it is a family recipe it will be shared here so it is not lost even though it will not be passed to the next generation.
Grandma Reed’s Lemon Meringue Pie
Grandma Esther Reed’s Lemon Meringue Pie
1 cup sugar
1 1/4 cups water
1 Tbs. butter
1/4 cup cornstarch
3 Tbs. cold water
6 Tbs. lemon juice
3 egg yolks
2 Tbs. milk
1 8 in baked pie crust
3 egg whites
6 Tbs. white sugar
1 tsp. lemon juice
1.First off a disclaimer, I purchase Pillsbury ready to roll out and bake pie crust. I have never made a good flaky pie crust and I like Pillsbury’s. So bake a 8 inch pie crust, whether you use Pillsbury or your own recipe you can choose. Let cool.
This next part is what I do know how to do.
2. In a large pot; combine sugar, water and butter.
3. Cook until sugar is dissolved, stirring regularly.
4. Blend cornstarch with the cold water until the cornstarch is all dissolved.
5. Slowly pour into sugar/water mixture – stirring while adding.
6. Cook slowly until mixture is clear about 8 minutes.
7. It will be clearer but not see through.
8. Add lemon juice and cook 2 more minutes.
9. Beat eggs yolks with milk and then slowly add to sugar/lemon mixture.
10. Bring to a boil.
11. Cool slightly and than pour into cooled pie crust.
12. Let set.
13. Preheat oven to 350 degrees.
14. Beat egg whites until stiff but not dry.
15. Add sugar gradually and beat a little more.
16. Add lemon juice and beat slightly.
17. Spread over cooled filling, shaping with peaks.
18. Brown in oven for about 13 to 15 minutes.
|Meringue browned just right|
19. Remove and let cool before serving.