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)
1 1/4 cups Flour
1/4 teaspoon Salt
1/3 cup Shortening
4-5 tablespoons Cold Water
Lemon Meringue Pie
1 1/2 cups Sugar
3 tablespoons Flour
3 tablespoons Cornstarch
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!
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