Lemon Meringue Pie
There was a game my dad and I used to play when he was alive. When I asked him and mum over for dinner, Dad always asked, "Ya gonna make me my favorite pie?" I'd say, "Yup, I've already made it." Then I'd say, "I made your favorite rhubarb pie, just the way you like it." This would sometimes be substituted for peach, apple, raisen, blueberry or whatever other pie I could think up on the spur of the moment. He'd say, "Oh good!" and we'd leave it at that. When they arrived at our home I would see my Dad looking to try to discover what kind of pie I had baked. I always hid it .. sometimes in the cupboard and often even in another room so that Dad couldn't, "accidently" see it.
Dad worked hard and always had a good appetite but when asked if he wanted seconds or thirds of the main course he invariably said, "No thank you, I have to leave room for the lemon pie!"
Now how did he know I had made a lemon pie? Mum didn't make lemon pie so I always made it to please my Dad. He loved it so!
Below you will find one of the variations of lemon pie my Dad loved.
This pie is prepared for a pre-baked 9-inch pastry shell.
Prepare this Meringue:
~ Separate the whites from the yolks of 3 eggs.
~ Beat the whites with a dash of salt6 until stiff but not dry.
~ Gradually beat in 6 tablespoons of sugar, sprinkling a little at a time over the surface of the egg whites.
~ Continue beating until very smooth and glossy. Add flavoring if desired.
Pile lightly on top of the pie filling (thoroughly cooled). Seal the edge of the meringue to the pastry to prevent it from shrinking and leaving a gap as it browns. Bake in a moderate oven (325 F) 15 to 20 minutes or until lightly brown. Makes enough meringue for one 9-inch pie.
Prep Time: 1/2 hour
Total Time: 1 1/2 hour
Serves: 6 - 8 persons
- 1 pre-baked 9-inch pastry shell
- 3 eggs (separated)
- 1 can (1 1/3 cup) sweetened condensed milk
- 1 tablespoon grated lemon rind
- 2/3 cups lemon juice
- 6 tablespoons sugar
- ~ Beat egg yolks until thick and lemon-colored.
- ~ Fold in condensed milk, lemon rind and juice
- ~ Pour into baked pastry shell.
- ~ Spread meringue on top.
- ~ Bake in a moderate oven (325 F.) about 15 to 20 minutes or until browned.
Here is where you may find the perfect pie plates and accessories.
Many of the pie plates on the market today are 10-inch and even larger. I prefer the 9-inch pie plate as most of my recipes have been passed down to me and call for that size of a pan.
Served in this pie plate any pie will look good!
Safe storage is essential for Dad's favorite pie!
Just what you need for sticky fruit pie.
Perfect for holding that secret pie! Even if Dad spots this he won't be able to guess what kind of pie it holds. A great find!
An extra-special pie dish for an extra-special pie!
Dad with his Lemon Pie! - "All for me? What are you going to have?"
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