Lemon Pie

If a well-used recipe card means love, then you know how much we love lemon pie!

This card, the oldest in Shirley's recipe box, reminds me of the time in Spain when we plucked lemons from a tree in the courtyard of our apartment building so that Mom could make pie. Our apartment was on the second floor, and we were hanging out the window and using a contraption on the end of a long pole to catch the lemons.

For Filling:

2 cups sugar 3 egg yolks

1/3 cup cornstarch 6 Tbsp lemon juice

2 cups hot water Grated rind of one lemon 

2 Tbsp butter

Mix sugar and cornstarch. Gradually add hot water and stir constantly. Place on low heat; after mixture begins to boil, cook for five minutes, stirring continuously. Slowly add some of mixture to well-beaten egg yolks and then add this egg yolk mixture back into pan and continue to cook for one minute. Add lemon juice and grated rind and butter, blending thoroughly. Cool filling before pouring into baked shell.

For meringue:

With wire whisk, beat 3 egg whites until stiff, gradually adding, a spoonful at a time, 9 Tbsp. sugar. Continue beating until sugar is thoroughly dissolved and the mixture forms stiff peaks. Bake at 350 degrees for 15 minutes or until golden brown.