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Transcription

Lemon Pie

1 baked pie shell
1 ¼ cup sugar
6 tbsp corn starch
2 cups water
⅓ cup lemon juice
3 eggs, separated
3 tbsp butter
1 ½ tsp lemon extract
2 tsp vinegar

Mix corn starch and sugar in a double boiler. Add water. Separately, mix egg yolks with juice and beat. Add to pot and cook over boiling water until thick, about 25 minutes. Add lemon extract, butter, vinegar, and stir.

Pour mixture into a deep 9" pie shell and cool. Cover with meringue and brown.

Meringue:

1 tbsp corn starch
2 tbsp cold water
½ cup boiling water
3 egg whites
6 tbsp sugar
1 tsp vanilla
pinch of salt

Blend corn starch and cold water. Add boiling water and cook until clear and thick. Let stand until completely cold. Beat egg whites in a mixer bowl until foamy. Gradually add sugar and beat until stiff.

Begin mixing at low speed. Add salt and vanilla. Gradually beat in cold mixture. Increase mixer speed to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for about 10 minutes.

Grandma's Recipes