Aunt Gertrude's Lemon Meringue Pie

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Aunt Gertrude's Lemon Meringue Pie

Recipe Information
Description: Lemon Meringue Pie Source: Sissy Serves/Makes:1-9"Pie Ingredients 1 baked 9" pie crust shell 2 cups (475 ml) water 3 eggs, separated 1-1/2 cups (350 ml) sugar 3 tbsp (45 ml). (heaping) flour (either self rising or all purpose) dash of salt 1/4 cup (60 ml) butter 1/3 cup (80 ml) lemon juice Meringue: 3 egg whites (at room temperature) level 6 tbsp (90 ml). sugar 1/4 tsp (1 ml). to 1/2 tsp (2 ml). cream of tartar 1/2 tsp (2 ml). vanilla flavoring or lemon juice or lemon flavoring Preparation Preheat Oven to 350 degrees Put the water in a 2 quarts (1900 ml) to 3 quarts (2850 ml) heavy sauce pan, and heat to warm over medium heat. Mix together the flour, sugar, and salt and sit aside. After the water is warm, then add the flour mixture to it, using a whisk to stir it as you pour it in. Continue to whisk as it cooks, whisk regularly then as it starts to thicken, make sure you are whisking constantly. When mixture is beginning to thicken up, beat the egg yolks slightly and add approximately 1/2 cup (125 ml) of the hot mixture to the egg yolks and mix it together with the whisk, then add the egg yolk mixture back into the pan of hot mixture, whisking constantly. Continue to cook and whisk until thick (as pudding). You may want to test, by taking out a little and letting it cool, and see if it is as thick as you want it. Take the pan off the heat while you do this testing of it. If not thick enough, put back on the stove and cook until it is thick as you want it making sure you keep the mixture stirred up off the bottom of the pan, because it will stick, that is the reason you are whisking it, and do not try and cook it too fast, medium heat, is plenty). When it is as thick as you want it (and remember, as it cools it gets thicker) take it off the heat and add the butter and the lemon juice, then whisk it until the butter is melted. Let it cool a little, then pour it into the cooled pie crust shell. Put the meringue on top of the filling, making sure that the meringue touches the sides of the pie crust shell, so it will not shrink away from the pie while it is browning. Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it. Meringue: Beat the egg whites until frothy, then while still beating, add the cream of tartar, then start adding the sugar, 1 tbsp (15 ml) at a time. Beat until the egg whites form stiff peaks. While still beating, Add the vanilla flavoring or lemon juice or flavoring Put this on top of the filling and bake as above. Comments This is another great recipe from My Aunt Gertrude Harper, she is 91 now, and I called her today to get this recipe from her. She is still as sharp as a tack, but her physical health is failing. I will miss her when she is no longer with us, but I will still have her great recipes, that she cooks by feel, or how she thinks it should be. Ha. Most great cooks don't use recipes, I can guarantee that none of these pie recipes that I got from her are wrote down anywhere in her house. Thank Goodness I have them written down where they will be with us for a long time, to enjoy and remember Aunt Gertrude by. Sissy

Recipe Information

Description:: Lemon Meringue Pie

Source:: Sissy

Serves/Makes:1-9"Pie

Ingredients

1 baked 9" pie crust shell
2 cups (475 ml) water
3 eggs, separated
1-1/2 cups (350 ml) sugar
3 tbsp (45 ml). (heaping) flour (either self rising or all purpose)
dash of salt
1/4 cup (60 ml) butter
1/3 cup (80 ml) lemon juice
Meringue:
3 egg whites (at room temperature)
level 6 tbsp (90 ml). sugar
1/4 tsp (1 ml). to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring or lemon juice or lemon flavoring

Preparation

Preheat Oven to 350 degrees
Put the water in a 2 quarts (1900 ml) to 3 quarts (2850 ml) heavy sauce pan, and heat to warm over medium heat.
Mix together the flour, sugar, and salt and sit aside.
After the water is warm, then add the flour mixture to it, using a whisk to stir it as you pour it in.
Continue to whisk as it cooks, whisk regularly then as it starts to thicken, make sure you are whisking constantly.
When mixture is beginning to thicken up, beat the egg yolks slightly and add approximately 1/2 cup (125 ml) of the hot mixture to the egg yolks and mix it together with the whisk, then add the egg yolk mixture back into the pan of hot mixture, whisking constantly.
Continue to cook and whisk until thick (as pudding). You may want to test, by taking out a little and letting it cool, and see if it is as thick as you want it. Take the pan off the heat while you do this testing of it. If not thick enough, put back on the stove and cook until it is thick as you want it making sure you keep the mixture stirred up off the bottom of the pan, because it will stick, that is the reason you are whisking it, and do not try and cook it too fast, medium heat, is plenty).
When it is as thick as you want it (and remember, as it cools it gets thicker) take it off the heat and add the butter and the lemon juice, then whisk it until the butter is melted.
Let it cool a little, then pour it into the cooled pie crust shell.
Put the meringue on top of the filling, making sure that the meringue touches the sides of the pie crust shell, so it will not shrink away from the pie while it is browning.
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
Meringue:
Beat the egg whites until frothy, then while still beating, add the cream of tartar, then start adding the sugar, 1 tbsp (15 ml) at a time.
Beat until the egg whites form stiff peaks.
While still beating, Add the vanilla flavoring or lemon juice or flavoring
Put this on top of the filling and bake as above.

Comments

This is another great recipe from My Aunt Gertrude Harper, she is 91 now, and I called her today to get this recipe from her. She is still as sharp as a tack, but her physical health is failing. I will miss her when she is no longer with us, but I will still have her great recipes, that she cooks by feel, or how she thinks it should be. Ha. Most great cooks don't use recipes, I can guarantee that none of these pie recipes that I got from her are wrote down anywhere in her house. Thank Goodness I have them written down where they will be with us for a long time, to enjoy and remember Aunt Gertrude by. Sissy