There’s nothing like a great recipe passed down through generations. Here momstown Brampton shares her favourite Nanna’s Lemon Meringue Pie recipe, enjoy!
Preparation Time: 30
Cooking Time: 10
Yield: 8
Description:
When I met my husband, he did not eat desserts. He would rather have an apple after dinner – ugh. Anything I baked would go to waste, or I should say, go to my waist, as someone had to finish it. Then one day Nanna made her famous Lemon Meringue Pie. He was in heaven! Why? Because it was tart – imagine that! I found it a bit too tart and after a polite taste, ended up passing it to him to devour. I have come to love this pie over time and highly recommend it for as an elegant ending to a delicious dinner- and a sweet reminder of my Nanna.
– by Tracy Newman, owner momstown Brampton.
Ingredients:
1 ½ cup sugar
1/4 cup + 2 T. cornstarch
¼ t. salt
½ c. lemon juice (fresh squeezed lemon is best)
½ cup cold water
2 T. butter
3 large egg yolks, well beaten
1 ½ c. boiling water
1 T grated lemon peel
pre-made pie shell
1/4 cup + 2 T. cornstarch
¼ t. salt
½ c. lemon juice (fresh squeezed lemon is best)
½ cup cold water
2 T. butter
3 large egg yolks, well beaten
1 ½ c. boiling water
1 T grated lemon peel
pre-made pie shell
Lemon Filling
In medium saucepan combine sugar, cornstarch & salt. Add juice, water & yolks stirring until very smooth. Add butter then gradually stir in boiling water. Over medium heat bring to boiling, stirring constantly (can take about 10 minutes) Boil 2-3 minutes. Remove from heat. Stir in peel. Pour into prebaked pie shell. Preheat oven to 400 degrees.
Meringue
In small bowl with electric mixer at medium speed beat 3 egg whites with ¼ teaspoon cream of tartar until frothy. Gradually beat in 6 T. sugar, 2 T at a time beating after each addition. Then beat at high speed until stiff (takes about 10 minutes)
Spread over filling. Bake 6-8 minutes or until golden brown. Cool 2-3 hours.
A tip I learned from Nanna: dip the knife in cold water to slice through the meringue easily.
