Sunday, September 13, 2015

Grandma's Lemon Meringue Pie/#SundaySupper

Today at #SundaySupper we are honoring our grandparents by celebrating Grandparent's Day!
My grandmother passed away many years ago, but she was a wonderful cook, and I always remember her making Lemon Meringue Pie. I don't have the recipe that my Grandma used to make her creamy, luscious pie, but I found one that taste very close, and just a bite of one piece sent me back in time to another life! I love how food brings wonderful memories flooding back.  I think Grandma would like this pie!

Grandma's Lemon Meringue Pie

 
(adapted from BH and G)
Pastry Shell 
1 1/4 cups Flour
1/4 teaspoon Salt
1/3 cup Shortening
4-5 tablespoons Cold Water
Lemon Meringue Pie 
3 Eggs 
1 1/2 cups Sugar
3 tablespoons Flour
3 tablespoons Cornstarch
dash Salt
1 1/2 cups Water
2 tablespoons Butter
1-2 teaspoons Finely Shredded lemon Peel
1/3 cup Lemon Juice
Meringue For Pie
3 Egg Whites
1/2 teaspoon Vanilla
1/4 teaspoon Cream of Tartar
6 tablespoons Sugar

Preheat oven to 450 degrees.
I used a food processor to make my dough. I am sure that my grandmother did not. But they work great and they are so fast! Add flour, salt and shortening to the processor. Put the lid on and pulse the ingredients several times until the mix looks like cornmeal. Leave the processor on and start adding the water. After it is all added, turn the processor off, and scrape the sides. Pulse 2 more times. Take the dough out and form in to a ball.
Roll the dough into a flat circle 2" wider than the dish you plan to bake the pie in. I used a 5" mini pie pan, so I rolled mine out to 7" diameter.
Place the dough on to your pie plate, then trim any excess dough. leave enough that you can fold the dough under to form a pretty edge. Use a fork to mark the edges of the pie.
Before baking your pies, fold over a piece of foil and place it on the pie crust. Pour some beans, any kind, on to the foil. This will allow the crust to bake, but will not allow the crust on the bottom to rise.


 Bake for 7-8 minutes. Remove beans and foil. The beans are reusable for more crust baking, so they can be saved if you would like. Return the crusts to the oven for 5-6 minutes. Cool completely.
 Separate the eggs from the whites. Plan to use the whites for the meringue. Leave them out at room temperature. Combine the sugar, flour, cornstarch and salt. Stir in the water gradually. Cook, over medium high heat, stirring constantly until it becomes thick and bubbly. Reduce the heat. Cook and stir for 2 minutes. Remove from heat.

Beat your egg yolks with a fork. Add 1 cup of the hot filling into the eggs and stir constantly. You do not want these to start to cook. If they do, you can remove some of the cooked pieces if there aren't too many. Pour the rest of the egg yolk mix into the hot filling in the pan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. 
Softly mix in the lemon peel, butter, and lemon juice. Keep the filling warm while you make the meringue.
Use the egg whites that you set aside when you were making the filling, and place them in a bowl with the vanilla, and cream of tartar. Beat on medium for 1 minute or until you get soft peaks, which means that the tips of the meringue curl. Gradually add the sugar, a little at a time, and beat on high speed for 4 minutes until the peaks become stiff and shiny.
While your meringue is whipping (it won't take long), quickly pour the lemon filling in to each crust.
Start adding the meringue to your pie. Make sure you bring the meringue to the edge of the pastry.  Add more than is shown in this picture.
With the back of a spoon, pull the meringue up straight to form these fun peaks. Place the pies in the oven and bake for 8-10 minutes. You can go longer if you want. Bake it until you get the color you are looking for. Cool for 1 hour and refrigerate for 3-6 hours.
I have made lemon meringue pie before, but it was many years ago. After making this pie, I have to say that if my grandma was here, I would hug her neck. This pie is very labor intensive. It has to be. But, I see now that the pie my Grandma made for us so many times over the years was indeed~ a labor of love! Thank you Grandma!

Scroll down and see all the special recipes being shared today by other #SundaySupper family members! You are in for a treat!

Sunday Supper Movement

Sweets that are the Sweetest
Savory Meals with Special Memories
5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



  


 



12 comments:

  1. Your lemon meringue pie looks lovely. I am sure your grandmother would be very proud.

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  2. I'm sure your grandma would love this pie! I can't believe you made three of them. So impressive!

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  3. My grandmother was well known for her mile high meringue, as is my mother, but it was lost in translation on me. I'm so impressed with your pie, and certain your grandma would be too!

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  4. What a yummy recipe to make in honor of your grandmother! I'm certain hers was a labor of love---well said!

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  5. Oh I bet your Grandma would love this delicious looking Pie! Pass me a piece please.

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  6. Absolutely gorgeous pie! My grandma was also a pie baker, and I did not get her knack for making pie dough from scratch. I'm sure yours would enjoy this recipe quite a lot!

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  7. Such cute little individualized pies! I can never pass on lemon meringue!

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  8. What a nice tribute and lovely dessert!

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  9. I always loved licking the beaters when we made lemon meringue pie!

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  10. This pie looks so delicious. It is funny how food has so many wonderful memories attached to it. Great meringue.

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  11. Grandmas' recipes are always the best. I've never made Lemon Meringue pie but I've got to try this one.
    Annamaria

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  12. STUNNING! Definitely a labor of love.

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