Recipes from May, 2008...

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Grandmom Price , USA May 2008

How to make lemon meringue pie.
Preheat oven to 400° F.  Roll out pastry, line pie dish and bake for 10 minutes.Make lemon filling. Beat egg whites and cream of tartar using a mixer. Add the sugar a spoon at a time when mixture starts to form soft peaks. When ready fill the pie crust with lemon filling and spread the meringue on top. Ensuring the meringue reaches the edges of the pie crust. Bake for 10mins at 400° F.

    For 10 inch pie base

  • For lemon filling
  • 4 egg yolks
  • 1 3/4 cups sugar
  • 1 3/4 cups water
  • 1/2 cup cornstarch
  • 1/4 cup butter
  • 2/3 cup lemon juice
  • 1 Tbsp grated lemon rind
  • For meringue
  • 4 egg whites
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • For Pie Crust
  • Follow this recipe


Terrill MacDonald September 7, 2008

Okay, the first thing I noticed in your list of ingredients is the lack of egg yolks in the pie filling. It is assumed you are using 4 yolks in the filling? T.

Chris Vanstone September 16, 2008

Well spotted Terrill – I’ve updated the ingredients list to include the egg yolks. Thanks

Marcela Drew July 26, 2009

Hi, it looks delicious, could you please tell me when do you add the cornstarch? Thank you!

Chris July 26, 2009

Hi Marcela
The cornstarch goes in the same time as the water and the sugar for the lemon mix – Grandmom Price just forgets to mention it. Have a look at Nanna Ruth’s Lemon Meringue Pie – she explains in more detail,but uses a solightly different method. Enjoy

KJ October 16, 2010

Your Grandmom sooo cute!! Thank you so much for sharing this with us! Precious memories…

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