That was the name of the R.S. enrichment activity last night. We were asked to bring an heirloom dessert; either one that had been passed down to you or one you were passing down to your family. I chose the former: my grandma's lemon meringue pie. Sadly it will not be passed down from me because my children don't like it, but I love it. It is my favorite of favorite pies. If for some strange reason or normal reason you like lemon meringue pie and need a delicious recipe I have included it in this blog.
I also included a picture of the recipe because that is part of the heritage - the recipe card is written by my mother.
Esther Reed's Lemon Meringue Pie
1 cup sugar
1 1/4 cups water
1 1/4 cups water
1 Tbs. butter
Combine sugar, water, and butter - heat until sugar dissolves.
1/4 cup cornstarch
3 Tbs. cold water
Blend cornstarch with cold water, add to sugar mixture, cook slowly until clear - about 8 minutes.
6 Tbs. lemon juice
1 tsp. grated lemon peel (optional)
Add lemon juice and peel, cook 2 more minutes.
3 egg yolks
2 Tbs. milk
Beat egg yolks with milk, add slowly. Bring filling to a boil.
1 - 8 inch baked pastry shell
Cool filling slightly and add to cooled baked pastry shell.
Meringue
3 egg whites
6 Tbs. sugar
1 tsp. lemon juice
Beat egg whites stiff, but not dry, add sugar gradually, add lemon juice at the last. Spread over cooled filling, Brown in 350 degree oven for 13 to 15 minutes.
