Meyer Lemon Pie
With Lemon Wafer Cookie Crust
Couldn’t wait until it cooled to have a piece! Not recommended if you want to slice it perfectly. But it was perfectly delicious. A simple 50’s recipe … Use a traditional pie crust or use a Lemon Cookie Crust as I did here. The meringue might need an additional egg white or two if you’re into showy. I can help with that here.
If you can’t find Meyer lemons at your grocers the usual will do. We just had some Meyer lemons on hand.
I did boil the water in the microwave and added it to the cornstarch and sugar that I had whisked together in a saucepan. Then turned the burner on to medium/low. I stirred these ingredients until they began to thicken, about 2 minutes. Add a little of the hot mixture to the slightly beaten egg yolks before adding back to the remaining mixture to avoid scrambled eggs. Add the butter, lemon zest, lemon juice and 1/8 teaspoon salt. Stirring as you go. (The 2 tablespoons of sugar can be eliminated. It is for the two egg white meringue.) Pour into cooled crust (9 inch), slather with meringue and bake until golden. Note: For a filling that truly fills the pie crust double the recipe.
I love this little gadget … prevents clumping and scorching if used during stirring process.
For a traditional pie crust, here. Be sure to pre-bake the crust before filling. How to pre-bake: Prick pie crust with fork … then place into a 375 degree F preheated oven for about 20-30 minutes until golden. Let cool 30 minutes before adding filling.
Or use lemon wafer cookies for a delicious cookie crust. I love this brand.
Use my cookie crust recipe here.
Elizabeth Adalian was a close friend of my Grandmother Rose. They were interesting ladies and I loved hanging out with them.
The $1.00 cookbook sold by my grandmother’s ladies club. Lemon Pie recipe included.