As a child I spent many hours in both of my Grandmothers kitchens watching them cook and helping as needed. I could tell you exactly what every square inch of their kitchens looked like back in the 1970’s. My Mom’s Mom, Grandma S, was a fantastic wizard in the kitchen, I was amazed at all the food she created in her kitchen. My Dad’s Mom, Grandma D, was more of a mad sugar free scientist. She was always testing and creating new sugar free foods, sometimes with tragic results. But no matter whose kitchen I was in, I was always intrigued and having fun. We would chat and laugh and joke and in my mind the kitchen was our place, where we could have one on one time. Both of my Grandparents had five kids, so there was often a lot of chaos on their homes. My Grandpa D loved to cook at the time he was too busy usually to get in the kitchen and do what he loved, but after he retired he and I spent quite a bit of quality time talking food and kitchen gadgets. Cooking is certainly the great equalizer, cross generational. My Aunt Terri sent me this recipe which she said my Grandma S was well known for in her day. I am happy to be able to recreate it. I added a few instructions from when I made it, I am sure she wrote her instructions already knowing exactly how to make it from memory and just a few little details seemed to be missing. Man did my boys test my ability to cook while they run around my feet on this one, I could not get them out of the kitchen. So this one was made super momma ninja style!! And another side note about my Grandma S, you may think she was a good cook because that was her “Era”, well she also worked at Motorola, was a pilot and quite the Fisher-woman. (Among other things)
Lemon Meringue Pie
1 1/2 Cups of Sugar – Set aside 6 Tbsp for Meringue
7 Tbsp Cornstarch
1/4 tsp salt
2 Cups water
3 eggs, separated
2 Tbsp butter
2 tsp grated lemon
1/3 cup lemon juice
Ready made pie crust 9″.
In a saucepan on medium heat combine sugar, cornstarch and salt in and stir in water, stirring constantly, until boiling.
Stir in a little of the hot mixture to into slightly beaten egg yolks; add to back into remaining hot mixture and cook for two minutes, stirring constantly. Remove from heat and add butter, lemon juice and zest.
Beat egg whites until foamy then gradually add in 6 Tbsp of sugar until stiff peaks form.
Pour lemon mixture into pie shell and top with meringue while the filling is still hot. Make sure the meringue is totally covering the lemon filling to the edge of the crust. Bake at 375 on center rack for 10-12 minutes until the meringue is golden. Make sure pie is completely cooled before serving.