Grammy Mae's Luscious Lemon Pie

Grammy Mae used to sell these pies out her back door to a stream of customers every Saturday.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 large pie

Ingredients

• Lemon filling

• 5  large  egg yolks, at room temperature
• 1 1⁄2 cups sugar
• 3  tablespoons cornstarch
• 2  cups boiling water
• 1⁄2 cup lemon juice
• 1  teaspoon lemon, zest of
• 1  tablespoon real butter

• Marshmellow Meringue

• 5  large eggs, whites at room temperature
• 10  tablespoons sugar
• 1⁄4 teaspoon cream of tartar
• 1  tablespoon marshmallow creme
• 1  teaspoon vanilla or 1  teaspoon  lemon flavoring

• Crust (Makes 4)

• 5  cups flour
• 2  teaspoons salt
• 1  lb shortening or 1  lb  lard
• 1  egg
• 3⁄4 cup water

Directions

1. Crust: Mix first three ingredients until the texture resembles corn meal.
2. Beat one egg in a 1 cup measuring cup.
3. Fill cup with water to make 1 full cup.
4. Mix well, chill for 15 minutes.
5. Roll out 4 crusts for deep dish pies.
6. Place in deep dish pie pan.
7. Crimp edges to rim of pan and prick dough with a fork until the crust is covered w/ punctures.
8. Bake at 425 F for 18 minutes or until browned (Freeze the unused crusts for later use).
9. Filling: Mix yolks and sugar/cornstarchl in a heavy bottomed sauce pan until lemon colored.
10. Slowly add lemon juice, zest, butter and hot water.
11. Cook over medium heat until thick (Stir constantly).
12. Set aside until cooled.
13. Pour filling into baked pie shell.
14. Marshmellow Meringue: Beat all ingredients until soft peaks form.
15. Pour over filled pie and bake at 400 degrees F until browned.
16. Watch closely as this doesn't take long.