There’s nothing quite as delicious as some of the classic pies. I found a hundred-year old recipe for Lemon Creme Pie – more commonly known as Lemon Meringue Pie – in a small promotional cookbook published by the Calumet Baking Powder Company. The accompanying picture brought back memories of delectable pies made by my grandmother and great aunts at family gatherings – and I immediately knew that I needed to try it.
The lemon juice and grated lemon peel combine beautifully with the other ingredients to create a refreshingly tart pie covered with billows of light, slightly sweet meringue. This recipe is definitely a keeper.
Here’s the recipe updated for modern cooks:
Lemon Cream Pie (Lemon Meringue Pie)
1 cup sugar
3 tablespoons flour
4 eggs, separated
approximately 1/2 cup lemon juice + 1 tablespoon lemon juice (juice from 2-3 lemons, depending upon size)
grated lemon peel from 2 lemons
1 1/2 cups hot water
1 9-inch baked pie shell
1/4 cup powdered sugar
Preheat oven to 350° F. Combine sugar and flour in a mixing bowl, then stir in egg yolks. Add 1/2 cup lemon juice, grated lemon, and water; beat until smooth. Put mixture into a saucepan; bring to a boil using medium heat while stirring constantly. When the mixture begins to boil, reduce heat and continue cooking for 1 minute or until it thickens. Put filling into the pie shell.
To prepare the meringue, put the egg whites into a mixing bowl. Beat until stiff peaks form, then beat in the powdered sugar and 1 tablespoon lemon juice. Spoon the meringue onto the top of the pie, and then swirl. Bake in the oven for approximately 10 minutes or until the meringue is a light brown.
Here’s the original recipe: