Lemony Lemon Pie

Ingredients

• 1 can 14-ounce sweetened condensed milk
• 4 egg yolks, divided
• 9 tbsp lemon juice, divided
• 2 tbsp cornstarch
• 1 cup sugar
• 1 cup hot water
• 1 tbsp butter
• 1 9-inch baked pie shell
• Meringue
• 4 meringue egg whites
• ¼ tsp meringue cream of tartar
• ½ cup meringue sugar
• ½ tsp meringue vanilla

Method

1. Blend the sweetened condensed milk, 2 egg yolks and 6 tablespoons lemon juice. Pour into the baked pie shell.
2. Mix the cornstarch and sugar in a saucepan; gradually stir in the hot water. Bring the mixture to a boil over direct heat. Cook over medium heat, stirring, until clear and shiny, 4 to 5 minutes. Remove from heat; stir several spoonfuls of the hot mixture into the remaining 2 egg yolks, slightly beaten. Return to the mixture in the saucepan; bring to a boil then cook over low heat, stirring, for 5 minutes. Remove from heat; gradually add the remaining 3 tablespoons lemon juice and butter. Pour over the first layer in the pie shell.
3. Spread with the meringue, starting at the edges and working toward the center. Carefully seal the meringue to the outer edges of the crust to prevent shrinking or weeping. Bake at 400 degrees for about 7 minutes until the meringue is delicately browned. Cool the pie away from drafts.
4. Meringue: Place 4 egg whites in a deep medium-sized bowl; add 1/4 teaspoon cream of tartar. Beat until the whites stand in soft peaks. Gradually add 1/2 cup sugar, beating well after each addition. Continue beating to stiff glossy peaks - do not underbeat. Stir in 1/2 teaspoon vanilla.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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