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Grandma Atwoods Lemon Merigne Pie

MyCookbook Recipe Database
MyCookbook Member: powersnwyo
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Bake a pie crust, homemade, I hope!

    Before you begin with the filling, have all the ingredients ready and in order. This goes fast and it has to be done when it's needed.

    3 T butter
    4 egg yolks, slightly beaten
    1/2 cup fresh lemon juice
    1 tsp grated lemon peel
    1/2 cup cornstarch with 1/3 cup water, stir (it's hard) and keep ready to use.

    In a medium saucepan, add 1 1/2 cups sugar, 1/2 tsp salt and 1 1/2 cups water. Stir and bring to a boil. Add butter, lemon juice and grated lemon peel, stir.

    Add cornstarch and water mixture to the boiling sugar mixture, stir constantly and cook till clear and thickened, just a minute or so. It pops and spits when it is ready. Take off stove and stir in the beaten egg yolks. Return to heat for a minute or two to cook the eggs.

    Remove from heat and cover with a layer of wax paper, let cool on counter for 20 minutes or so.

    Make merigne:
    4 eggs whites, beat to soft peaks, then slowly add 1/4 tsp salt and 1/2 cup of sugar. Continue to beat till stiff peaks form. Eggs should be at room temperature, probably 30 minutes setting out of the refrigerator, before you make the merigne.

    When done, add 2 T or merigne to the lemon filling, mixing well (this helps the pie set). Put filling in baked pie crust, top with merigne and bake in a 325 oven till nicely browned tips form on merigne, about 15 minutes. Watch it while it bakes so it doesn't burn.

    After the pie is cooled, put it in the refrigerator. It should be baked on the day it is served, preferably in the morning. Needs to rest for 6 hours before serving. Cut it with a cold knife for best results.

    This is THE best lemon pie you have ever eaten, but takes loving effort. It has been on Mom's holiday table all my life and now on mine. I hope my children will continue with this tradition.


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