Mom's recipe, again I don't know originally from where. The only recipe lemony enough I have ever encountered! One of my favorite pies ever, I hope some day to master a meringue recipe to go along with it.
Ingredients/Directions:
Bake a nine inch pie shell.
Sift into a 2 or 3 quart saucepan:
1 1 /2 c sugar
6 T cornstarch
1/4 t salt
Gradually blend in:
1/2 c cold water
1/2 c fresh lemon juice
When smooth add, blending thoroughly:
3 well-beaten egg yolks
2 T butter
Add:
1 1/2 c milk
Bring mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and allow to simmer slowly 1 minute. Remove from heat and stir in
1 t lemon zest or about 1/4 t lemon oil. Preheat oven to 325 or 350. Pour it into the pie shell and cover with meringue (meringue should completely cover lemon filling):
2 egg whites, whipped till frothy
add:
1/4 t cream of tarter
Whip till stiff but not dry; peaks should lean over slightly. Beat in 1 T at a time:
3 T sugar or 4 T powdered sugar and 1/2 t vanilla.
Pie should bake for 10-15 minutes at 325-350 until meringue begins to turn golden-brown.
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