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Lemon Meringue Pie

December 8, 2014

There’s nothing like Southern cooking!  And for those of you who know Kevin, there’s nothing like having “secrets” to your cooking.  This is by far the favorite title of any cookbook he has yet to cook from.  Thankfully, Ethel Farmer Hunter shares her secrets to Southern cooking because this pie is what Southern is all about- sweet and charming with just enough lemon to tantalize the senses. Christmas of 1948, my mother received this as a gift.  Sixty-six years later, it is now part of Kevin’s collection.  If you want to be known as a “real” Southern cook, then this is the perfect recipe to do just that!  This is Kevin’s rendition of “Lemon Cream Pie” from Secrets of Southern Cooking.  ~Renee Wilson

1 Pillsbury pie crust, baked

4-5 Tbsp. cornstarch

1 1/2 c. sugar

2 c. boiling water

2 Tbsp. butter

4 egg yolks, slightly beaten

2 grated lemon rinds

6 Tbsp lemon juice

4 egg whites

8 Tbsp. sugar

Mix cornstarch and sugar.  Gradually add boiling water, stirring constantly.  Cook in a double broiler over boiling water for 10 minutes.  Add butter, egg yolks, grated lemon rind, and lemon juice.  Blend thoroughly.  Cook until mixture thickens (another 10-15 minutes).  Pour into baked pie shell.  For meringue, beat egg whites until stiff, adding the sugar gradually until mixture forms peaks.  Spoon on top of pie.  Brown in preheated 325 oven for 10-20 minutes.


From → Lemon, Pies

One Comment
  1. Oh wow it looks amazing! I love your post, they are all so lovely 🙂

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