Lemon Meringue Pie

By Carolynne

My Grandma's classic recipe

Ingredients

• CRUST (MAKES 4 PIE CRUSTS):
• 1 tbsp sugar
• 1 tbsp vinegar
• 1 egg yolk (reserve white)
• water
• 1 lb crisco lard
• 4-5 cups flour
• FILLING:
• 6 tbsp cornstarch
• 1/2 cup cold water
• 1 1/2 cup boiling water
• 3 egg yolks (reserve whites)
• 1 tbsp butter
• 6 tbsp lemon juice (about 1 lemon)
• lemon rind
• MERINGUE:
• 4 egg whites (as reserved above)
• 1 cup sugar
• 1/4 tsp cream of tartar

Details

Servings 8

Preparation

Step 1

CRUST:
Preheat oven to 350F. In a liquid measuring cup, mix sugar, vinegar and egg yolk. Add water until the liquid reaches 1 cup line. In a bowl, add lard and 4 cups flour and mix until crumbly. May need to add more flour if mixture is too wet. Roll out a 1/4 of the dough on a floured surface and place into a pie pan. Bake about 1/2 an hour. Set aside.

FILLING:
In a pot over medium heat, mix cornstarch and cold water. Gradually add 1 1/2 boiling water and mix until thick. In a separate bowl, add 2 Tbsp of the cornstarch mixture and mix with egg yolks. Add egg yolk mixture into remaining cornstarch mixture in pot. Cook 1 minute. Remove the pot from the heat and add butter, lemon juice and lemon rind. Mix thoroughly. Let cool and then pour into baked pie shell.

MERINGUE:
With a mixer, beat egg whites, sugar and cream of tartar on high until stiff peaks form. Put on top of the filling and make sure it is right the the edges of the pie. Use a fork to create meringue "peaks." Bake for until the meringue is browned, about 10 minutes.