Lemon Meringue Pie



Grandma Reed's Lemon Meringue Pie

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 Esther Reed's Lemon Meringue Pie

Ingredients:

Pie Filling
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

Meringue
3 egg whites
6 Tbs. white sugar
1 tsp. lemon juice

Directions

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.

For Pie
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.

For Meringue

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.
20. Enjoy.


So good