Southern Pie

Submitted by Christi

While Mama was visiting, she blessed us by make a lemon meringue pie! YUM! It was so good. She even went one further by making an extra crust for me to fill later. She makes the best pie crust I’ve ever had.

lemon meringue

Here is how she makes her crust for a 9 inch pie:

2 cups flour, sifted
1 teaspoon salt
2/3 cup lard (or 2/3 cup + 2 tablespoons shortening)
1/4 cup water + more if needed, but add sparingly

Measure flour into mixing bow and mix salt through it. With pastry blender, cut in shortening until shortening particles are the size of giant peas.

Sprinkle with water a tbsp. at a time . . . mixing lightly with a fork until all the flour is moistened.

Gather dough together with fingers so it cleans the bowl.

Press firmly into a ball. Then, roll out and fit into a 9 inch pie plate, and flute the edges. Prick the pastry in the bottom of the pie pan thoroughly with a fork to prevent the crust from puffing up. Bake the crust at 474 degrees for 8 to 10 minutes.

Okay, now on to the lemon filling:

Mix in glass bowl:

1-1/2 cups sugar
1/3 cup cornstarch
1-1/2 cups water

Microwave this mixture  for 1-1/2 minutes. Remove from microwave. Pour half of mixture into 3 to 4 beaten egg yolks and then pour that mixture back into the sugar/water mixture and microwave for another 1-1/2 minutes or until thick.

Take the mixture out of the microwave and add:

3 tbsp. butter
1/4 cup fresh lemon juice
1 tbsp. grated lemon rind

Let this mixture sit until butter is melted, then stir together. Pour this mixture into the baked pie shell and top with meringue.

Meringue:

3 to 4 egg whites
1/4 teaspoon cream of tarter*
1/4 cup

* 1 teaspoon lemon juice may be substituted for cream of tarter for lemon meringue pie.

Beat egg whites with cream of tarter until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved.

Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking and weeping.

Swirl or pull up points for decorative top. Bake at 400 degrees F. for 8 to 10 minutes or until delicately browned.

This is the recipe mama always uses. It is out of the 1956 version of Betty Crocker’s Picture Cookbook. She just changed the cooking to the microwave to make it easier. Isn’t she smart? I got this cookbook for myself (same version and everything) from Ebay a few years ago so I could have the same recipes. I love having it.

bettycrockercookbook

I always enjoy visits from my mother so much and am so thankful to have such a wonderful mama!

Honor thy father and thy mother:
that thy days may be long upon the land
which the LORD thy God giveth thee.
Exodus 20:12

Today’s Lagniappe: Tips for a Perfect Meringue

Be sure you beat until all sugar is dissolved. You can test for this by tasting or rubbing a bit between your fingers to see if it is still “grainy.”

Watch baking time carefully. The short baking time at a high temperature makes a tender meringue that cuts easily.

Cool gradually in a slightly warm place away from drafts.

To cut meringue pie neatly, dip sharp knife into water, either warm or cold; shake off any excess drops; cut. Repeat the process between cuts.

tastytuesday175pixtmtt3threeormoretuesdaylogo32nd-time-around3

It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

2nd Time Around with A Picture is Worth A Thousand Words

21 Responses to “Southern Pie”

  1. Terry Says:

    That is one of my daughters favorite pies. I have never made one from total scratch. Your moms pie is making my mouth water.

  2. Diane Says:

    The pie looks great. Thanks for sharing and linking to 2nd Time Around!

    Your blog looks wonderful!

  3. KBeau Says:

    Lemon meringue pie is one of my all time favorites. My mother always made pies and not cakes. She made lots of lemon meringue pies.

  4. Ann Messick Says:

    Looks like the PERFECT pie to me! I know it was good!

  5. Elizabeth Says:

    Thanks for sharing this recipe. My husband loves lemon meringue pie.

    Blessings,
    Elizabeth

  6. Lori E Says:

    I have tried every recipe out there but my pie crust is hideous every time.
    I can cook, I can bake but pie crust, oh my. It is bad.

  7. Ave @ Made In Canarias Says:

    This looks so good! I have never tried it, but now i have big wishes to make it 😀

  8. Poppedijne Says:

    Like for so many one of my favorite pies. I only made it a few time but it is still a joy to eat.

  9. Pat Says:

    Oh this looks so good.
    My mother is no longer with us, but one of J’s best remembered desserts is Mother’s lemon meringue pie. He’s never found another he likes as well. I’ll give your recipe a try. I’m sure he will love it!

  10. patsy Says:

    Thanks for the recipe share.

  11. Kitty_Valerie Says:

    Yummy!!!
    Thanks for sharing the recipe 🙂
    Have a great Tuesday,
    Val

  12. Brenda Says:

    I have made lemon meringue pie once in my life. . . for a BF! This one looks delicious.

  13. Sarah @ Hyacinth Says:

    Thanks for the tips on making meringue. I make lemon meringue pies. Have to say they are pretty good! A trick I use for making a tall fluffy meringue is to double the egg whites. I think I’ll go make a lemon meringue pie this afternoon!

    If you like roosters, please stop by at my place for a visit this week. I’m celebrating roosters each day this week.

    http://hyacinthforthesoul.blogspot.com/

  14. [email protected] Says:

    Yes, just like mom use to make THANKS!!! for sharing a GREAT!!! recipe. Geri

  15. Betty Eshenour Says:

    My dear Mother used to make the best Lemon Meringue pies. I recently was honored that a neighbor baked one for me. Her pies are to die for! She told us she uses the recipe off the side of Argo cornstarch box. It was very tart! I prefer Mama’s made using My-T-fine pudding and pie filling mix. I was wondering if that brand was still being made/sold but by golly, saw it right in my grocery store this morning! A lemon meringue pie would be waiting for us when we arrived after a long 7 or 8 hrs. drive. I looked forward to that and her pumpkin pie. Sometimes she would make a sweet potatoe one but I can take or leave that one; and I’d just as soon do without it. That’s Oprah’s favorite but not mine!

  16. [email protected] Says:

    That pie looks lovely. I love vintage Betty cookbooks! Great. Thanks for sharing the tried and true recipe with us.

  17. jeanne Says:

    Mmmmm, I had a piece of lemon meringue pie yesterday. I love it but have never made it. I should start now. BIG smile. My mom’s pie crust is the best I have ever had too. When I asked her for her recipe many years ago, she didn’t have one. A bit of this and a bit of that. She did use ice water. I love your post today.

    Hugs…Jeanne

  18. darnold23 Says:

    Could you loan me your mama for a few days:) I would love to invite you to join me for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Please come check it out. Thanks so much for posting.

  19. Tam Says:

    Yum…that pie looks so good.I’ve added the recipe to my collection. Thank you for sharing it with us.
    Have a great day.
    Tam

  20. denisemarie Says:

    That would be scuptious with tea or coffee.

  21. A Southern Life » Blog Archive » Southern Pie Says:

    […] homemade pie crusts to fill. So, the next question is, what to fill it with? Do I make another lemon meringue pie like she did, or do I fill it with something else? Here are a couple of […]

Leave a Reply