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Marguerite’s Lemon Pie

Colleen Gentleman Minturn

Some of the Dineen Girls (Marne, Elizabeth and Claire) and their husbands and families spent summers in Minnesota at a place called “Bert and Hatties”. This pie was served there and my mom (Marne) passed it on to me. As newly married’s, my husband complimented me on it, so for a whole year I baked it every Sunday for him, ’til he finally got the courage to ask me if I had any other recipes for pie!

  • 1 cup sugar
  • 3 rounded tablespoons flour
  • 2 egg yolks
  • juice and grated rind of one lemon
  • 2 cups water
  • 1 tbsp butter
  • Baked Pie Shell

Meringue:

  • 2 room temperature egg whites
  • dash of cream of tartar
  • 3 tbsp sugar.

Bake pie shell and cool. Mix sugar and flour. Add water, yolks, juice and rind. Cook over medium heat, stirring constantly until it thickens. Add butter and cool somewhat. Pour into shell and top with meringue. Brown in hot oven a few minutes.

Meringue:

Beat whites until foamy – add cream of tartar and sugar gradually until peaks form.

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