GRANNY RUTH'S LEMON MERINGUE PIE

• Either make a standard pie crust and roll out or buy a prepared crust like Pillsbury. Bake 10 minutes at 350.
• In a large bowl, mix 1-1 1/3 cups cold water and 1 cup sugar.  Squeeze 3 1/2 lemons and add. Separate 6 eggs. Put whites aside. Beat yolks. Make a paste with 3-4 Tbsp cornstarch and a little water.  Add yolks.  Add all to water mix. Place in double boiler and cook still thick.
• Beat whites and when partly beaten add 1 tsp cream of tartar. Beat till stiff. When the filling is think beat whites again and ad 5 TBSP sugar slowly to make a stiff meringue.
• Pour filling in crust and spread meringue gently on top making sure to cover the whole filling.

See the CWF Resource section for more of Granny Ruth’s delicious recipes.

Ann Benjamin Ruff

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