Lately we are getting spoiled with fresh eggs from two different friends now. I made two angel food cakes last week, and today I decided to make a fresh lemon meringue pie; these recipes are always soooo much better from farm fresh eggs. So whats a country girl to do with all these lovely eggs?? lol below photo is from allrecipes-mine is much much darker yellow than this photo from the fresh eggs
This recipe comes from a very old Farm Journal Pie cookbook. These Farm Journals are just the best cookbooks, recipes come from country farm wives. Can always adapt some of them to a little healthier.
Lemon Meringue Pie
1 1/2 cups organic sugar
1 1/2 cups water
1/4 tsp salt or can leave this out
1/2 cup cornstarch
1/3 cup water
4 egg yolk-if possible free range fresh farm eggs
1/2 cup fresh squeezed lemon juice-look for organic lemons
3 tablespoons butter
1 teaspoon grated lemon peel
4 egg whites
1/4 teaspoon salt
1/2 cup organic sugar
1 baked pie shell
Combine sugar, and water and salt in a saucepan and heat to a boil.
Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (sometimes this takes a couple minutes and sometimes it just gets thick real fast)
Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.
Remove from heat, stir in butter and lemon peel.
Cover and cool until lukewarm.
Make your pie shell and then make the meringue.
For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.
Pour the filling into the cooled pie shell. Pile on the meringue
Bake at 325 degrees for about 15 minutes or until just browned.
cool on rack at least 1 hour before serving.
This has been a favorite family recipe for many years. I make when we have fresh eggs and lemons and for special times.