Lemon Meringue Pie

This recipe is written on a very well handled and spattered 3x5 card in Marjorie McKay’s (Mimi to the Dolby girls; Grammy to the McKays) hand. The directions for the meringue topping say to bake until “this is it!” Maybe it was a recipe she shared with mom when she first got married, and mom was still learning meringue? I certainly remember having this pie a lot as a child. I’m transcribing it exactly as charmingly written.

INGREDIENTS + DIRECTIONS Sift together 1 c sugar, 4 T cornstarch, ¼ t salt. Then add 1 ½ c milk and 2 egg yolks (slightly beaten). Stir till dissolved. Put in double boiler and stir frequently (15 minutes approx.). I use a heavy pan. Then add 1/3 c fresh lemon juice and 2 T butter. Cool—turn into baked pie shell. Cover with meringue—(I use 3 egg whites) and bake until – “this is it!”

This makes a good sized 9” pie. Fresh lemon juice and butter are a must.

ERIN’S NOTES: The card does not say, but to my recollection, mom browned the meringue until a low broiler setting, watching it until it the tips were nicely browned.