Lemon Meringue Pie, Grandma’s own legendary recipe

My Grandma had a couple of recipes that were just incredible. Most people who knew my Grandma knew her lemon pie. It was legendary…and surprisingly simple. I have never been a big lemon pie fan, partly because nobody can ever make lemon pie like my Grandma could. She had a lemon tree in her backyard that had lemons on it nearly year round. I’m sure that helped make her pies so incredibly delicious. Of course, the other thing that made them delicious was her love!

Nell’s Lemon Meringue Pie

Filling:

  • 1 c. sugar
  • 3 T. cornstarch
  • 2 T. flour
  • 1/4 t. salt
  • Grated rind of one lemon
  • 2 c. boiling water
  • 3 egg yolks
  • 6 T. fresh lemon juice
  • 1 T. butter
  • 1/2 t. vanilla

Meringue:

  • 3 egg whites used for meringue
  • 1/3 c. sugar
  • 1 t. vanilla

Mix first 4 ingredients. (Grandma’s handwritten recipe has that word spelled “ingredience.”) Beat egg yolks and add lemon juice and grated peel. Add 2 c. boiling water to the flour and sugar mixture slowly and cook in saucepan over medium heat until thickened. Add lemon juice mixture. Cook 2 minutes longer until thick. Add butter and 1/2 t. vanilla. Let cool.

Pour lemon filling into baked pie shell. Cover with meringue made by beating 3 egg whites, and adding 1/3 c. sugar and 1 t. vanilla.

Bake in 450 degree oven for about 5 minutes. Be careful not to burn this meringue.
This pie is one of those tastes that takes me back to childhood. Meringue seemed like such a magical, fluffy thing on an otherwise adult dessert. Aw, man. I miss my Grandma.

Barb