Grandma's Lemon Meringue Pie
Another recipe of my grandma Esther’s, easier to make than her ostakaka and also not vegan, but vegetarian of course. Blogging it here for posterity and so I have access to it when I’m visiting Dad, in case we need to use up some of his eggs 🙂 And here is a similar recipe.
Ingredients
- 1 1/3 cup sugar
- 5 1/3 T cornstarch
- 1 1/2 cup water
- 3 T butter
- 4 T lemon juice
- 1 tsp lemon rinds
- 1/4 tsp salt
- 3 (or 4) egg yolks, beaten
- Baked 9-inch pie crust
Meringue
- 3 (or 4) egg whites
- 1 T cream tarter (or 2T cornstarch)
- 6T sugar
Instructions
Boil the sugar, cornstarch, and water for 1 minute. Add slightly beaten egg yolks. Boil 1 minute and remove from heat. Add butter, salt, lemon juice and lemon rind. Stir and pour filling in a baked pie crust.
Make the meringue: Beat egg whites until frothy. Add cream tarter, and then the sugar, 2 T at a time. Beat until it stands in stiff peaks. Spread the meringue over the pie, sealing edges at the crust.
Bake at 400 degrees for 8 minutes or until golden brown.