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Lemon Pie

I don’t think that Mom made a lemon pie very often.  Part of the problem, I suppose, was that lemons weren’t a commodity you have handy on the farm.  You have to remember to buy them.  Of course, you can buy a bottle of lemon juice, but I don’t think that was as available as now at that time.  Mom would buy oranges and lemons, sometimes, to make orange-aid, so it would have been do-able at that time.  I just don’t see Mom making a lemon meringue pie, though.  I imagine she had a taste of them at a neighborhood pot-luck at Reserville and when she saw this recipe, she added it to her collection.

I notice the recipe lists egg yolks among the ingredients, but apparently supposes you would know enough to use the egg whites from those eggs to make your meringue!

Lemon Pie

6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1 1/2 cups boiling water
3 egg yolks, slightly beaten
1 tablespoon butter
1/3 cup lemon juice

Combine cornstarch, sugar salt and grated lemon rind in top of double boiler, add boiling water, cook over direct heat until mixture boils.  Place over boiling water and continue cooking for 10 minutes.  Ad a small amount of hot mixture to the slightly-beaten egg yolks and return to double boiler, mixing well.  Cook 2 minutes.  Remove from heat, add butter and lemon juice.  Pour into 9 inch baked pie shell.  Top with meringue, spreading carefully to touch crust at all points and bake at 350⁰ for 12 to 15 minutes.



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