Mama Lane Cooks
Food from My Kitchen
Lemon Meringue Pie
Looks pretty delectable doesn’t it…and it is! This Lemon Meringue Pie comes from Marty Uhlmann of Dora, Mo., she’s quite the pie maker and a family friend. Marty is quite an incredible lady that farms not too far from my parents in Douglas County. I interviewed her for a cooking story and she made this delectable pie for me.
Any dessert with lemon is blue ribbon in my book! For those of you who aren’t a lemon fan- not to worry this pie doesn’t have that traditional tart lemon flavor. It’s smooth, creamy and the meringue is light and fluffy.
Lemon Meringue Pie
Jello Cook & Serve Lemon Pudding Mix
Heat 2 cups water in medium pan
In a bowl mix pudding mix, 1/2 cup sugar plus 2 Tbsp.
Add 1/4 cup water
Grate lemon rind from half of a lemon
Add 2 Tbsp. of lemon juice
Add 3 egg yolks, stir well & add to hot water. Cook until thick. Add 2 Tbsp. butter. Cool and put in a baked 9″ pie crust. Top with meringue.
Meringue
3 egg whites
1/4 tsp. cream of tarter
dash of salt
Beat until foamy.
Add 1/3 cup sugar, 2Tbsp. at a time, & continue beating until stiff peaks
form. Bake 10-15 min. or until lightly browned at 350 degrees.
Pie Crust
Mix:
4 cups flour
1 1/2 tsp. salt
1 1/3 cups shortening (I use Crisco & vegetable shortening)
Blend with pastry cutter until well mixed.
In a cup beat 1 egg.
Add 2 tsp. sugar and 2 Tbsp. vinegar.
Add enough water to make 1/2 cup.
Stir into dry mixture & knead until smooth. Roll thin & place in 9″ pie pans.
This recipe will make about 3 crusts.
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Mama Lane Cooks 