Pies: Aunt Granny's Lemon Meringue Pie

By JoFClark

Ingredients

• 1 cup sugar
• 1 1/2 cup wet light bread (6 thick slices)
• 4 egg yolks
• Grated lemon rind
• Juice from 4 lemons (Aunt Granny uses 1-2)
• 1/2-3/4 stick butter
• Meringue
• 4 egg whites
• 1/2-3/4 cup sugar
• Lemon Meringue Pie-Crisco recipe
• 9 " single crust
• Filling
• 1 1/2 cups sugar
• 3 T plus 1 1/2 t cornstarch
• 1 1/2 cups bottled water
• 4 egg yolks, lightly beaten
• 1 1/2 cup lemon juice
• 3 T butter
• 2 T grated lemon peel
• Meringue
• 4 egg whites
• 1/4 t cream of tartar
• 1/2 cup sugar
• 1/2 t vanilla

Preparation

Step 1

Cook until thick in double broiler
Pour into 9" pie crust, already baked
Top with meringue

Meringue
Beat whites until stiff
Add sugar gradually
Beat thoroughly
Brown in slow oven, 325 degrees for about 15-20 minutes

Lemon Pie-Crisco's recipe
1 Heat oven to 375 degrees
2 For filling
Combine sugar and cornstarch in medium saucepan
Add water gradually, stirring constantly
Cook and stir on medium heat until mixture thickens and boils
Add about 1/3 of hot mixture to egg yolks, mix well
Return mixture to saucepan
cook and stir for 2 minutes
Stir in lemon. Juice, butter and lemon peel
Spoon into pre baked and cooled pie shell
3 For meringue
Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form
Beat I sugar, 1 T at a time
Beat until all sugar is dissolved and stiff peaks form
Beat in vanilla
Spread over filling
4 Bake at 375 degrees for 10-15 minutes or until meringue is lightly browned
Cool to room temperature, about 2 hours, before serving