This recipe comes from an old Farm Journal pie cookbook. I make this with fresh farm eggs and organic lemons when available.
Servings: 6 to 8
1 1/2 cups organic sugar
1 1/2 cups water
1/4 tsp salt or can leave this out
1/2 cup cornstarch
1/3 cup water
4 egg yolk-if possible free range fresh farm eggs
1/2 cup fresh squeezed lemon juice-look for organic lemons
3 tablespoons butter
1 teaspoon grated lemon peel
4 egg whites
1/4 teaspoon salt
1/2 cup organic sugar
1 baked pie shell
Combine sugar, and water and salt in a saucepan and heat to a boil.
Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (Sometimes this takes a couple minutes and sometimes it just gets thick real fast.)
Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.
Remove from heat, stir in butter and lemon peel.
Cover and cool until lukewarm.
Make your pie shell and then make the meringue.
For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.
Pour the filling into the cooled pie shell. Pile on the meringue, be sure to go all the way to the edge of pie to seal it in.
Bake at 325 degrees for about 15 minutes or until just browned.
Cool on rack at least 1 hour before serving.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.