Ed’s mom gave me the lemon filling recipe after a “lemon soup” incident. This recipe sets nicely.
Take the dough for a one-crusted pie out of the refrigerator and preheat the oven to 400°F.
Roll the dough out until it will fit your pie pan.
Place the dough in the pan and crimp the edges.
Fit parchment paper into the dough and fill it with rice or beans to weigh it down. This will keep the dough from slipping down as it bakes.
Bake for 10 minutes, then remove the parchment and weight. Bake another 5-10 minutes until golden brown. Cool completely.
- 1 1/4 cup sugar
- 6 Tbsp cornstarch
- 2 cups water
- 2 egg yolks
- 1/3 cup lemon juice
- 3 Tbsp butter
- 2 tsp lemon juice
Combine the sugar and cornstarch, then mix in the water.
Separate the eggs, saving the whites for the meringue.
Beat 1/3 cup lemon juice and the egg yolks together.
Add the lemon juice and yolks to the bowl and combine.
Cook over boiling water until thickened, about 10 minutes.
Stir in the butter and remaining lemon juice.
Pour the lemon filling through a strainer into the cooled crust and cool completely.
- 5 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar
Preheat oven to 375°F. Begin beating the egg whites, vanilla and cream of tartar until they begin to get frothy. Add the sugar, 1 Tbsp at a time, while beating at a high speed, until stiff peaks form.
A stiff peak.
Spread onto the lemon filling, making a nice design with a spoon. The edges will look prettier than if it is a smooth top.
Bake for 10 minutes until the meringue is nicely browned. Cool for 30 minutes, then chill at least 3 hours before serving.