Grandmother's "No-Peel" Lemon Meringue Pie



Filling:

  • 3/8 cup corn starch
  • 1 cup sugar (more or less to taste)
  • 1&1/2 cup boiling water
  • 1/2 cup lemon juice (more or less to taste)
  • 3 eggs, separated
  • 2 tablespoons butter
  • 1 baked pie shell (9 inches)
  • Separate eggs, reserving whites for meringue. Beat yolks lightly.
  • In a saucepan or double boiler, mix together cornstarch and sugar.
  • Add boiling water, a little at a time, to the sugar/cornstarch mixture, and stir. Add lemon juice.
  • Cook until mixture starts to thicken, stirring constantly.
  • Stir in butter and egg yolks and cook about one minute longer.
  • Allow to cool.


Meringue:

  • 3 egg whites
  • a few grains salt
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla (optional)
  • Beat egg whites with salt in a metal bowl until stiff.
  • Add sugar gradually, beating continually until meringue holds its shape.
  • Add vanilla (optional).


  • Pour filling into pie shell.
  • Top with meringue and bake at 375 degrees for 15-20 minutes until lightly browned.


Notes:

  • A double boiler or gas stove works best.
  • Use fresh lemon juice (or frozen concentrate, although fresh is better). Do not use "Realemon" or other products which contain lemon oil.
  • For extra flavor, pour boiling water through the strainer containing the lemon pulp.

WARNING:

Do not put lemon peel or "zest" in this pie. If you put lemon peel in this pie, it will taste like something purchased at a Woolworth's lunch counter. Reserve the "zest" for another recipe, or put it on the compost heap!