Erma’s Lemon Meringue Pie

(from erma’s recipe box)

It was like pulling teeth to get this recipe from Mildred. “I don’t know — a pinch of this, a few handsful of that.” In the end, it’s definitely worth it!

Source: Mildred Dickerson, an old family friend

Categories: Sunday, favorites, pie

Ingredients

  • 3/4 cup sugar
  • 3 T. flour
  • 3 T. cornstarch
  • 1/2 tsp. salt
  • 1/3 c. water, cold
  • 2 c. water, hot
  • 1 tsp. lemon rind
  • lemon juice, 1 lemon
  • 3 eggs, yolks only, slightly beaten
  • 2 Tbsp. butter
  • 1 Tbsp. vanilla
  • 1 pie crust, 9" - (see Foolproof Pie Crust)

Directions

  1. Preheat oven to 350

  2. Combine sugar, flour, cornstarch & salt in saucepan.

  3. Blend in cold water.

  4. Add hot water.

  5. Cook over medium heat, stirring constantly, until thick and clear (5-8 minutes).

  6. Remove from heat.

  7. Stir in lemon rind and juice from 1 lemon.

  8. Cook 2 more minutes.

  9. Blend about 1/2 c. of hot mixture into egg yolks.

  10. Return to saucepan and cook 2 minutes, stirring constantly.

  11. Add butter and vanilla.

  12. Cover and cool to lukewarm.

  13. ur into baked pastry shell.

  14. Top with meringue, seal to edge of crust.

  15. Bake at 350 for 10 to 12 minutes.

  16. Cool before serving

Email to a friend | Print this recipe | Back