Lemon Meringue Pie...
Start by pre-baking a pie shell.
Combine 3 egg yolks, 1 1/2 cups water, 1/2 cup lemon juice, 1 1/4 cups sugar, and 1/3 cup corn starch in top of a double boiler; mix well, bring to a boil, reduce heat and cook until MIXTURE thickens and boils. Cook 1 minute, stirring constantly. Remove from heat. Stir in 3 TB butter, 2 ts white vinegar and 1 1/2 ts lemon extract. Pour immediately into baked pie shell. Spread with meringue and seal the edges. Bake at 425 degrees for 5-8 minutes, or until lightly browned. Cool before serving.
Meringue...
Beat 4, room temperature egg whites, and 1/2 ts cream of tartar, on high speed with an electric mixer, for 1 minute. Gradually add 3/8 cup of sugar, 1 TB at a time. Beat until sugar disolves(2-4 minutes) Beat in 1/2 tsp vanilla. Spread over hot filling, sealing to the edge. Bake until golden.
I was given this recipe by a 92 yr old woman in the heart of downtown Kansas City. It was 1978. She was a black lady who had more knowledge of EVERYTHING than anyone I'd ever met. I would go and sit on the window seat in her second floor apartment of an old brownstone type building and just listen to her talk. One day I asked her if she knew how to make Lemon Meringue Pie as it was my new husband's favorite. She said "oh child, I can make anything." And she spent the next hour showing me how . . . it's still the best I ever had. This is the recipe she gave me. |
|
