Mom's Lemon Pie

READY IN: 1hr 40mins
Recipe by cisquester

Another old family recipe from my guy's Mother. I copied this from a recipe card she wrote. This pie makes me think of my Grandmother. Hope everone enjoys it.

Top Review by Sydney Mike

The only real change I made in this recipe was to add an additional teaspoon of lemon zest, but then the 2 of us are true lovers of lemon! And, although I could have done without the merangue, I realize that for most people lemon pie without merangue is almost like apple pie without cheese or a kiss without a squeeze, SO I included that on top! Made for a wonderfully delicious pie & it didn't survive a full day! Many thanks for sharing this wonderful recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Pie Crust:.
  2. You can make the crust or buy a ready made.
  3. Mix flour, shortening and salt with fork until crumbly. Add milk. Form dough into a ball nd roll out. Put in 9" pie pan and poke holes with a fork in sides nd bottom. Bake at 450° 15 to 20 minutes or untill light brown.
  4. Filling:.
  5. Combine cornstarch, salt and 1/2 cup of the sugar in a double boiler. Add water and mix well. Cook in double boiler stiring constantly until thick. Once thick, cover and cook 10 minutes stiring occasionally. In another bowl combine egg ylks and reming 1/2 cup sugar. Dip a little of the hot mixture into the egg mixture and stir. Pour egg mixture into the double boiler, stiring constantly, and cook 2 minutes longer. Remove from heat, stir in butter, lemon rind and juice. Cool to room temperature without stirring. Pour into baked pie shell.
  6. Meringue:.
  7. Place egg whites in a bowl.Beat on a slow speed to build up a foam, and then increase the speed. Don't beat the whites to fast. test the fluffy whites by turning off the mixer and pulling the beaters up out of the bowl. When the fluffy whites hold a nice peak, start adding sugar slowly.
  8. Spread the meringue over pie, smoothing out to the pie crust edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake at 325° until the meringue is golden, about 14 to 15 minutes.
  9. Remove from the oven and let cool for at least 2 hours in the refrigerator.

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