Grandma's Lemon Pie Recipe Amish Cooking Dessert Recipes

In a saucepan, combine sugar and cornstarch. Gradually add water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from heat. Stir 1 cup of hot filling into egg yolks. Return all to pan and bring to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from heat. Stir in butter. Gently stir in lemon juice, vinegar, and extract. Pour hot filling into baked crust. For meringue: Combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. Cool completely. Meanwhile, beat egg whites in a mixing bowl until foamy. Gradually beat in sugar until stiff peaks form. beat in vanilla and salt. Gradually add cornstarch mixture, beating well. Immediately spread over warm filling, sealing edges to crust. Bake at 350° for 10-12 minutes or until meringue is golden brown. Cool. Store in the refrigerator. Makes 1 pie.

1¼ cups sugar
6 Tbsp. cornstarch
2 cups water
3 egg yolks
3 Tbsp. butter or margarine
1/3 cups lemon juice
2 tsp. vinegar
1½ tsp. lemon extract

Meringue:
1/2 cup plus 2 Tbsp. water
1 Tbsp. cornstarch
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
pinch salt

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
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