Most folks would call this one a Lemon Meringue, but Mama never has. A couple months ago, I finally asked her why. Apparently she's talking about the filling, not the topping. Yep, she's right, this is definitely a Lemon Cream Pie. Enjoy!
Mama’s Lemon Cream Pie
1 cup sugar
1/3 cup flour
1/4 tsp salt
1.5 cups milk
2 eggs separated (yolks will be used first, whites later)
1/3 cup lemon juice
1 tsp grated lemon rind
1 tblsp butter
baked 8 inch pie shell
1/4 cup sugar
Mix 1 cup sugar with flour and salt in saucepan.
Stir in milk gradulally until smooth.
Cook slowly over direct heat, stirring constantly until mixture boils and thickens.
Slowly stir a little of the hot mixture into beaten egg yolks and return yolks to pan.
Cook 2 minutes longer, stirring constantly.
Remove from heat and stir inlemon juice and ring, gradually, in small portions, mixing well after each addition.
Stir in butter.
Pour into cooled pie shell, then cool.
Beat egg whites until stiff and then gradually beat in the 1/4 cup sugar.
Beat until thick and smooth.
Pile lightly and quickly over pie, being sure to touch the edge of the crust all around.
Bake in a 350 degree oven for 12-15 minutes - until golden brown
Cool on a cake rack before serving
Mama makes 4 of these at a time so she doesn't have to do it 2 days in a row because we always want another piece of this pie for breakfast the next day. Also, Mama never keeps this one in the fridge. She doesn’t like the little drops of condensation that form on the top of the meringue. Neither do I. Use your own judgment... I take no responsibility for your food handling skills!
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads.