Lemon Meringue Pie
A hand-me-down family favorite from the kitchen of Grandma Mary Higgins of Elizabeth, WV. I think the recipe was originally in an old Spry shortening cookbook. The fresh lemon juice added at the end instead of cooking it in is what makes this pie a winner. The meringue tips were added later.
A hand-me-down family favorite from the kitchen of Grandma Mary Higgins of Elizabeth, WV. I think the recipe was originally in an old Spry shortening cookbook. The fresh lemon juice added at the end instead of cooking it in is what makes this pie a winner. The meringue tips were added later.
- Carbohydrate 140.03678073057 g
- Cholesterol 82.480390625 mg
- Fat 9.40161765625 g
- Fiber 0.762520827815432 g
- Protein 3.23222963547848 g
- Saturated Fat 3.873639375 g
- Serving Size 1 1 Serving (263g)
- Sodium 136.847739583496 mg
- Sugar 139.274259902755 g
- Trans Fat 0.770921531250002 g
- Calories 640 calories
Step-by-step
- Mix cold water, salt, and cornstarch.
- Combine hot water and sugar in top of double boiler and bring to a boil over direct heat.
- Add cornstarch mixture and cook until thick and smooth (15 min) stirring constantly.
- Stir a little of mixture into egg yolks, return to double boiler and cool a few min. longer.
- Add lemon juice and butter.
- Cool.
- Pour into baked pie shell.
- Bake for 20-30 min. until meringue is firm and delicately brown.
- Cool pie on rack away from drafts.
My Grandma Mary's Lemon Meringue Pie: A Slice of Family History
The aroma of baking lemon meringue pie always takes me back to my grandmother's kitchen in Elizabeth, West Virginia. It's a scent inextricably linked with warmth, laughter, and the comforting feeling of home. This recipe isn't just a collection of ingredients; it's a tangible piece of family history, passed down through generations, a testament to the enduring power of simple pleasures. Grandma Mary, bless her soul, always said the secret to a truly exceptional lemon meringue pie lay in adding the fresh lemon juice at the very end. This simple tweak, she insisted, transformed the pie from good to unforgettable. And she was right. The vibrant, tart burst of fresh lemon juice cuts through the sweetness of the meringue and the richness of the custard, creating a delightful balance that dances on your tongue.
I remember countless Sunday afternoons spent in her cozy kitchen, watching her with rapt attention as she expertly whipped the meringue to stiff, glossy peaks. The rhythmic whoosh of the whisk, the subtle crackle of sugar crystals dissolving into the egg whites—these were the sounds of a cherished tradition unfolding. Her kitchen was always filled with the comforting sounds of family and conversation, each bite a reminiscence of those days. There was something magical about the way she coaxed such perfection out of such simple ingredients. It felt like she imbued each pie with a piece of her heart. The recipe itself, I believe, originally hailed from an old Spry shortening cookbook, a relic from a simpler time. This simple ingredient list and classic method make this pie a timeless treat, suitable for any occasion and perfect for sharing with the people you love. It truly showcases how the simplest of things can deliver the greatest joy.
Beyond the Recipe: A Legacy of Love
More than just a dessert, Grandma Mary's lemon meringue pie is a symbol of family, of shared moments, and of the enduring bonds that connect us across generations. It's a reminder that the most precious ingredients aren't always listed on a recipe card, but are woven into the very fabric of our memories. Every time I bake this pie, I feel a profound sense of connection to my grandmother, her wisdom, and her love, all encapsulated in each delicious bite. The simple act of baking becomes a meditation, a way to honor her legacy and share a piece of her heart with those I love. This pie isn't merely a culinary creation; it's a heartfelt gesture, a sweet tribute to a woman who taught me the true meaning of home. The recipe may be old, the ingredients may be simple, but the love and care that goes into each pie are timeless, and that’s a recipe worth savoring long after the last slice is gone.
Tips for Meringue Perfection:
Grandma Mary also had some secret tips for creating the perfect meringue, a glossy, cloud-like topping that's both beautiful and delicious. She stressed the importance of using fresh cream of tartar, replacing it every six months for optimal results. Room temperature egg whites and superfine sugar were also key ingredients in her method. She taught me to test the meringue by rolling a pinch between my thumb and index finger; if I felt any sugar grit, it meant the beating wasn't finished. Undissolved sugar, she explained, was the culprit behind that dreaded beading on the meringue. To prevent shrinkage, she insisted on spreading the meringue all the way to the edge of the crust, sealing it completely. The baking process was crucial, too. Baking at 350 degrees Fahrenheit for 15-20 minutes was her steadfast method, avoiding those high-temperature flash baking instructions that often resulted in a cracked meringue. Cooling the pie slowly in a draft-free area was essential to prevent weeping and condensation.
And finally, her most important tip: never attempt meringue on a hot, muggy day. If refrigeration was necessary, she cautioned against ever covering the pie. If any droplets formed despite her best efforts, a simple dab with the corner of a paper towel was all it took to restore the meringue's pristine appearance. Following these simple steps, coupled with a bit of patience and love, ensures a meringue that is as flawless as it is delicious. This pie, therefore, is not just a recipe; it's a legacy of love, a testament to the importance of family, and a reminder that the most delicious moments are often found in the simplest of things.
