When Oma made her special pie crust, it usually meant this recipe came
1 1/2 c. sugar
5 1/2 tbsp. or 1/3 c. cornstarch
1 1/2 c. water
egg yolks, slightly beaten
3 tbsp. butter
4 tbsp. lemon juice
1 1/3 tbsp. grated lemon rind
Mix in saucepan sugar and cornstarch. Stir in gradually water. Cook over
moderate heat, stirring constantly, until mixture thickens. Boil 1 minute. Stir half the hot mixture into beaten egg yolks.
Return to pan. Boil 1 minute longer, stirring constantly. Remove from heat. Blend in butter, lemon juice and lemon rind. Pour
into baked pie shell. Cover with meringue. (See below.)
3 egg whites
6 Tbsp. sugar
1 tsp. lemon juice
1 tsp. vanilla
Beat egg whites till stiff, then add sugar, lemon juice and vanilla.
After you spread the meringue on top of the pie, place in oven and bake
just until the top of the meringue is lightly brown. You’re not trying to bake the whole pie, just set the meringue!