Lemon pies are a staple in some Amish homes this time of year. The first warm days of spring have arrived and the cold days of winter have disappeared into the rear-view mirror.
Heavier January-day desserts also are made less often and Amish cooks begin to think of lighter, warmer weather sweets. A silky, delicious lemon pie is the perfect sweet treat as we approach Easter. This recipe goes by the name ” Susan’s Prize-Winning Lemon Pie” in the Original Amish Cook Cookbook but I’m not sure what prize it won or what the history behind the pie’s name is.
This is a lemon meringue pie, but for those of you who don’t care for meringue or just don’t to go through the trouble of making it, this pie would be superb as a stand-alone lemon without the meringue. That said, this was Rachel’s first crack at making meringue and she did a superb job. So don’t get intimidated by the meringue.
- 3 tablespoons of cornstarch
- 1 1 /4 cups sugar
- 1 /4 cup lemon juice
- 1 tablespoon of grated lemon rind
- 3 eggs, separated
- 1½ cups of boiling water
- 1 - 9" baked pie shell
- Combine sugar, cornstarch, lemon juice, and lemon rind. Beat egg yolks; add to cornstarch mixture, gradually adding boiling water. Heat to boiling over direct heat and then boil gently in 4 minutes, stirring constantly. Pour into a pie shell.
- Beat egg whites until stiff, but not dry. Gradually beat in 6 tablespoons of sugar. Spread meringue over top of pie. Bake in a hot over for 4 - 5 minutes at 425 or until browned. Cool and serve.