Judy Lange

Grandma’s Goodies

Lemon meringue pie

This pie has a beautiful crust and the filling has great flavour.


Pie dough

Scant 1 1/2 cups of all-purpose flour ,plus extra for dusting.

3 1/2 oz butter diced plus a little extra for greasing.

Scant 1/2 confectioners sugar, sifted

Finely grated rind of 1 lemon

1 egg yolk, beaten

3 Tbsp milk


3 Tbsp cornstarch

1 1/4 cups cold water

Juice and grated rind of 2 large lemons

1 cup of sugar

2 eggs separated


To make the pie though, sip of flour into a ball and rub it in butter. Mix in the remaining ingredients. Knead briefly on a lightly floured counter, then let rest for 30 minutes.

Preheat the oven to 350°. Grease and 8 inch open proof pie dish. Roll out the door to the thickness of a quarter inch or less and use it to line the dish. Prick with a fork, lined with parchment paper, and fill with dried beans. Bake for 15 minutes. Remove from

oven. Reduce oven temperature to 300.

To make the filling, mix the cornstarch with a little of the water, put the remaining water into a pan. Stir in the lemon juice and rind and cornstarch paste. Bring to a boil stirring. Cook for two minutes. Let cool slightly. Stir in 5 tablespoons of the fine sugar and the egg yolks, Then pour the mixture into the pastry shell. In a bowl whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over pie. Bake for 40 minutes. Remove from the oven and serve.

— Judy Lange