Search our site:
Recipes from the Grapevine Cottage
Erma’s Lemon Meringue Pie
Linda & I were reminiscing the other day about favorite desserts made by our Mothers, and she kept going on about what a delicious “homemade” Lemon Meringue Pie that Erma had indulged them with. So, a phone call later, and here is the recipe, enjoy!
1 cup sugar
3 egg whites
Filling: Combine sugar, butter & water and heat until dissolved. Add corn starch which has been blended with cold water. Cook slowly over medium heat until clear about 8 minutes. Add lemon juice and rind, and cook 2 minutes over medium heat. Slowly add the egg yolks, which have been beaten with milk. Bring to boil, and then cool. Pour into baked crust.
Meringue: I think Erma’s recipe said to”beat the egg whites.” But in case you haven’t done that before, there are a few tricks to the trade that will insure success (these come from Julia, and Linda follows them every time). First, make sure that the mixing bowl and beaters are spotlessly clean, and the egg whites should be at room temperature. Then, pour a tablespoon of vinegar into the bowl along with a teaspoon of salt. Rub the bowl clean with paper towels, but do not wash it – the traces of vinegar and salt help stabilize the egg whites. Turn the egg whites into the bowl, and start beating with an electric mixer at low speed until they are foaming. Add 1/4 teaspoon of cream of tartar (another stabilizer), and gradually increase the speed to fast. Continue until stiff shining peaks are formed. Gently spread over the filling.
Bake in 350 degree oven for 8 to 10 minutes, or just until meringue is lightly browned.
May 5, 2004
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
To contact us or sign up for our weekly newsletter, just follow this link....