When my sweet grandma was in the hospital. She asked me to eat a slice of her favorite pie for her since she couldn't. Well, her favorite pie happened to be my favorite pie as well - so in the spirit of good will I ate two pieces. Every last calorie is worth it for that scrumptiousness, and for being hospital cafeteria food it wasn't too bad (I did eat two pieces). I made this last night for my family and today in memory of Grandma McK I had an extra slice. I like this recipe because it is easy & quick. I'm a last minute girl and I like things quick but taste like they took all day.
The following is the recipe I used for the pie - but not the meringue. I made the meringue 2 times and couldn't get either one to get past the frothy stage. So I used the Paula Dean's meringue recipe and it turned out glorious.
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.|
|3.||To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.|
|4.||Bake in preheated oven for 10 minutes, or until meringue is golden brown.|
Paula Dean's Meringue:
- 3 egg whites
- 1/4 teaspoon cream or tartar
- 1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.