Grandmama Ruby's Lemon Meringue Pie
For several years after she passed away, I tried to find Mama's Lemon Meringue Pie recipe. We searched through all her food notes and recipes and found absolutely nothing. I remember, as a child, standing beside her as she made them by the dozens for me and remembered the basic process but never found her ingredients for the recipe. Finally it dawned on me that she likely used the pudding recipe from some of her other dishes. I experimented with several different versions and settled on a variation of her Banana Pudding Recipe! That nailed it! This version has the same creamy, not gelatin, consistency her pie had. So, for all who remember Grandmama Ruby's Lemon Meringue Pie, here is the closest we have found yet! Enjoy! This is dedicated to all who miss her Southern down home meals!
For several years after she passed away, I tried to find Mama's Lemon Meringue Pie recipe. We searched through all her food notes and recipes and found absolutely nothing. I remember, as a child, standing beside her as she made them by the dozens for me and remembered the basic process but never found her ingredients for the recipe. Finally it dawned on me that she likely used the pudding recipe from some of her other dishes. I experimented with several different versions and settled on a variation of her Banana Pudding Recipe! That nailed it! This version has the same creamy, not gelatin, consistency her pie had. So, for all who remember Grandmama Ruby's Lemon Meringue Pie, here is the closest we have found yet! Enjoy! This is dedicated to all who miss her Southern down home meals!
- Carbohydrate 59.1884875 g
- Cholesterol 117.95 mg
- Fat 13.802925 g
- Fiber 1.13924997538328 g
- Protein 8.1649625 g
- Saturated Fat 5.805455 g
- Serving Size 1 1 Serving (234g)
- Sodium 275.40625 mg
- Sugar 58.0492375246167 g
- Trans Fat 1.5889875 g
- Calories 386 calories
Step-by-step
- Scald milk in top of double boiler. In another bowl, combine beaten egg yolks, sugar, salt and cornstarch. Pour about 1/2 cup of the milk mixture over the egg mixture and stir well to temper the egg mixture. return the egg mixture to the milk. Cook, stirring until the mixture is smooth and thickened. Thicken until the mixture is the texture you want the final pie filling to be. Remove from heat and add the lemon juice and zest.
- Pour filling into the cooked pie crust and allow to cool slightly. If pie is too cool, the meringue will not seal and will weep over pie.
- Heat oven to 425 degrees F. Beat egg whites until thick but not dry. Add 1/4 cup sugar gradually, continue beating until meringue is very stiff and glossy. When putting meringue on pie, make sure to "seal" the meringue to the crust all the way around the pie. This will insure the pie will cook properly and will not cause the pudding to separate or break as the pie cooks. Brown in oven until meringue is golden (approx. 15 minutes)
- Cool and serve!
Avoiding Common Pitfalls
Cornstarch thickens effectively only when brought to a proper simmer, which cooks out the raw chalky taste and activates the starch molecules. Pouring the hot milk mixture into the beaten yolks requires whisking constantly to prevent the eggs from curdling into scrambled bits. Tempering slowly brings the egg proteins up in temperature safely. Once the thickened curd is poured into the pre-baked pastry shell, pouring the hot filling into a cold crust prevents thermal shock, but the filling must still be warm when the meringue goes on top.Meringue Mechanics and Equipment
Whipping egg whites demands spotless equipment because any residual grease or oil on the mixing bowl or beaters will prevent the proteins from trapping air properly. Glass or metal bowls are preferred over plastic, which often retains microscopic fat films. Spread the whipped meringue so it touches the baked crust edges completely, creating a tight seal at 425 degrees Fahrenheit. Trapped air pockets underneath will cause the meringue to shrink back or weep moisture onto the curd.
