Granny’s Lemon Meringue Pie

Granny’s Lemon Meringue Pie

Mix in Saucepan:

  • 1 1/2 Cup Sugar
  • 3 Tbsp. Flour
  • 3 Tbsp. Cornstarch
  • 1/4 tsp. Salt
  • Note: in directions, Granny specified also needed 3 beaten egg yolks, 2 Tbsp margarine or oil, 1/2 tsp grated lemon peel, 1/3 cup of lemon juice, and a baked pastry shell.

Gradually Add:

  • 1 1/2 Cup Hot Water

Cook and stir over high heat until mixture comes to a boil. Reduce heat: cook and stir 8 minutes.

Stir small amounts of mixture into: 3 slightly beaten egg yolks then return to hot mixture. Bring to boiling and cook 4 minutes. Stirring constantly. Add 2 Tbsp. margarine (or 2 Tbsp. oil) and 1/2 tsp. grated lemon peel. Slowly add 1/3 cup lemon juice mixing well. Pour into baked pastry shell. Spread meringue over filling, sealing to crust all around. Bake in 350 degree oven, 12 to 15 minutes. Cool before serving.

Meringue: Beat 3 egg whites with 1 tsp. lemon juice, add 6 Tbsp. sugar beating until stiff.


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