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Mom’s Lemon Pie

October 5, 2009
Photo By Gerik Parmele

Photo By Gerik Parmele

Mom made a lot of lemon pies. People could look at a lemon pie at the church potluck and say “I bet Mrs. Lorren made that!” Lemon pie had special meaning to Mom because that is what she ate at her wedding. Well, almost!

Their wedding wasn’t a normal wedding because  Mom and Dad eloped on the way home from boarding school. Together they sat in the train station all night long thinking about what their respective Mom’s might say, especially Dad’s.

Early the next morning, Dad noticed that the coffee shop was opening and went to find something to eat for the both of them. With a twinkle in his eye he returned and presented the new Mrs. Lorren with a piece of lemon pie which they shared.

Mom always made lemon pie on their anniversary, even after Dad died.  What’s funny is that my sister, Sharon, remembers it as coconut cream pie but Mom said it was lemon! Either one, Mom was a great pie maker and the first pie she encouraged me to make was lemon pie!

Mom, this one is for you!

Mom’s Lemon Pie Recipe


(cook’s note:  Mom didn’t have a microwave but I do and I know how to use it!)

1  3/4 cup sugar

1/2 cup cornstarch, packed down (strange, I know, but it works!)

1  3/4 cup water

4 egg yolks (save the whites for later)

1  1/2 T. grated lemon rind

2/3 cup fresh squeezed lemon juice

4 T. butter (yes, the real stuff!)

9 inch baked pie shell

Meringue or whip cream topping as desired

Mix the sugar and cornstarch together in a microwaveable bowl.  Add the water and stir until smooth.  Cover with plastic wrap and place in microwave for about 5 minutes on high.  Occasionally, stop and stir to keep the ingredients suspended in the water until cooked.  Filling will be clear and smooth when stirred and very very thick!

Mix the egg yolks together and add a small amount of the hot filling to them while stirring which tempers them.  Add the egg mixture back into the hot filling while stirring vigorously.  Allow the mixture to sit a minute or two while the hot filling cooks the egg.  Taste and if you still taste the egg, return to the microwave less than a minute to cook it a little more.

Add the lemon juice and grated lemon rind.  Stir until smooth.  Add the cut up butter so that it melts quickly.   Pour into the pie shell and cover with plastic wrap pressed down on the filling to keep it nice while preparing the meringue.   Or refrigerate until cool enough to frost the top with whipped cream.  A quick fluff of lemon rind zest to finish.

 Photo by Gerik Parmele

Photo by Gerik Parmele

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6 Comments leave one →
  1. Sharon permalink
    October 6, 2009 12:14 am

    Oh, that is so beautiful Pat. Just looking at the pictures put the taste in my mouth. Lovely story even if you did get it wrong….yeah, I know, your version is right. So sweet.

  2. October 6, 2009 12:32 am

    This is fantastic! I can almost taste it!

  3. Carolyn permalink
    October 6, 2009 1:32 am

    Thank you so-o much for sharing the recipe. Larry loves anything with lemon and now I know why. Your pie is just beautiful, another work of art.

  4. Nikki Kiger permalink
    October 6, 2009 1:38 am

    Wow! Makes my mouth water! And… love the story too!

  5. Earlene Wohlers permalink
    October 6, 2009 2:32 am

    This is terrific!Makes my mouth water just reading about it and the pictures are fantastic. Good job girl, good job!

  6. October 8, 2009 8:12 pm

    Yum! Lemon meringue pie is one of my most favorite things in the world. I could sit and eat a whole pie myself!

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