So I frantically went to my cookbook cupboard & looked through everything -without avail.
To my catch all recipe drawer, nada.
Then my sister called & as we chatted, I began leafing through other cookbooks hoping to find something that would work in a pinch. Finally, out of the corner of my eye, I spied the hot pink cover, with the black plastic binding roll. Grandma H’s cookbook. Under my pasta maker & bucket of spools of thread. Of course!
Grandma had 7 children, who in turn also had very large families, & every Sunday, we’d head to grandma’s house for family dinner, & many fond family memories have come from food around grandma’s table. Later in her life, grandma became a caterer.
During the week leading up to Thanksgiving, grandma’s garage would begin to fill with pies (a second refrigerator/freezer in the cold mountains). Her meringue tips always crested, & drops of sugar dew taunted me as I anxiously awaited grandma’s lemon meringue pie.
My Thanksgiving just isn’t complete without this pie
Sift & set aside
1.5 cups sugar
1/4 cup cornstarch
1/4 cup flour (sifted)
1/4 tsp salt
2 cups boiling water
3 eggs – separated (save whites for meringue)
1.5 tsp grated lemon zest (rind)
6 Tablespoons lemon juice
Separate eggs & place well beaten yolks into a medium sized saucepan.
Beat in dry mixture of sugar, cornstarch, flour, & salt.
Add lemon juice, lemon zest, & boiling water & cook over medium heat in a medium saucepan, stirring constantly, until it begins to boil & thickens.
Pour into a baked pie shell & allow to cool.
Spread over cooled lemon filling, taking care that meringue seals all of the edges of the crust.
Bake at 325* for 20 minutes.
Cool before serving, & keep refrigerated.