Make a luscious lemon pie from scratch

By Louise Childs
Posted 4/30/13

Lemon Pie has always been a favorite in my family. Mama always cooked it from scratch, adding a handful of this and a cup of that.

I’m certain this is not Mama’s recipe — she never actually cooked using recipes — but it is an old “from …

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Make a luscious lemon pie from scratch

Posted

Lemon Pie has always been a favorite in my family. Mama always cooked it from scratch, adding a handful of this and a cup of that.

I’m certain this is not Mama’s recipe — she never actually cooked using recipes — but it is an old “from scratch” recipe that I have enjoyed making.

It’s well worth the time it takes to make this pie — so very delicious.

Luscious Lemon Pie

Ingredients

Filling

  • 1 cup sugar
  • ¼ cup cornstarch
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 1 ½ cups water
  • 1 tablespoon lemon zest
  • ½ cup lemon juice (fresh from 3 to 4 lemons)
  • 2 tablespoons unsalted butter

Topping

  • 1 tablespoon cornstarch
  • 1/3 cup water
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • 4 large egg whites
  • ½ teaspoon vanilla extract

Crust

  • 1 9-inch pie shell, baked (or graham cracker crust)

Preparation

Filling

Whisk sugar, cornstarch and salt together in saucepan. Add egg yolks and gradually add water. Bring mixture to a simmer over medium heat; stir constantly for 8 to 10 minutes or until thickened. Remove from heat, add zest, next add juice and last add butter. Stir to combine all ingredients. Set aside and keep warm until your meringue is made.

Meringue

Preheat oven to 350 degrees. Mix cornstarch and water in a small saucepan. Bring to simmer, stirring occasionally until thickened. Remove from heat.

Mix cream of tartar and sugar together; set aside.

Use a large mixing bowl; beat egg whites until frothy. Add vanilla and 1 tablespoon of sugar mixture at a time and continue to beat with mixer. Add cornstarch mixture and beat until stiff peaks form.

Pour warm lemon filling into prepared piecrust. Pour meringue topping on top of lemon filling, making sure to seal the meringue to the edges of the piecrust. Create peaks in the meringue in center of pie. Bake for 20 minutes or until golden brown.

From the scriptures

Spiritual food is essential for all of us, as well as physical food. We should nourish our mind and feed our spirit daily just as we feed our body. To memorize a weekly Bible Verse is a fabulous spiritual food. Try it, and you will see how easy it is to memorize scripture.

Our memory verse for this week is Psalm 8:1 ESV: “O LORD, our Lord, how majestic is your name is all the earth! You have set your glory above the heavens.”