Receta Grandma's Lemon Meringue Pie
My Grandma Rose made my Grandpa Frank a Lemon Meringue Pie once a week, every week, through out their marriage. They were married over 25 yrs. That's alot a pies! Years after he passed away, I asked her for the recipe. She looked at me in shock! She said, "Do you like Lemon Meringue Pie?" and I said, "I Love it!" she said "Really?" and I said "Yes, don't you?" My sweet Grandma Rose looked at me and said, "I will tell you a secret, I Hate Lemon Meringue Pie, Hate It!" I looked at her in shock and said, "Then why did you make a pie every week?" My Grandma looked me in the eyes and said, "I made a pie every week because your Grandpa loved Lemon Meringue Pie and I loved him, sometimes love comes down to the simple things in life." Words of wisdom~
Grandma's Lemon Meringue Pie
Filling:
- 1 1/4 c sugar
- 4 T cornstarch
- Juice from 2 lemons
- 1 T grated lemon zest
- 3 egg yolks
- 1 1/2 c boiling water
- 1 T butter
- Stir together sugar and cornstarch in saucepan. Add rest of ingredients, stir. Place pan in double boiler or over a large pan of simmering water. Cook until thick. This can take 15-20 mins. Stir in 1 T butter. Remove pan from simmering water and let cool. Make crust.
- Classic Crisco Pie Crust
- Single Crust 9 inch pie plate
- 1 1/3 c flour
- 1/2 t salt
- 1/2 c well chilled Crisco
- 3-6 T ice cold water
- Blend flour and salt in medium mixing bowl. Cut chilled shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs. Sprinkle 3 T ice water over flour mixture, toss with a fork to distribute moisture evenly. Add more water 1T at a time until dough is moist enough to hold together. Shape dough into a ball. Roll dough out on a lightly floured surface into a circle, 2 inches wider than the pie plate. Transfer dough to pie plate by loosely rolling dough over rolling pin. Trim edges of dough leaving 3/4 inch over hang. Fold edge under and flute dough. Prick bottom and up sides of pan. Bake at 400 for 10-12 mins. Cool pie shell.
- Spoon cooled filling into cooled crust. Cover loosely with plastic wrap. Set aside
- Meringue:
- 3 egg whites
- 1/8 t salt
- 1/8 t cream of tarter
- 3 T sugar
Beat egg whites with salt and cream of tartar. Add 1T of sugar at a time beating well. Beat whites until stiff peaks form. Spread egg whites on filling, spread to edges to seal.
Broil under broiler until whites are golden brown, watching constantly.