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Edorise Broussard
This recipe is my Nanny's (my Godmother), and bar none, it is the best lemon pie, especially if you like a tart lemon pie. She used to make these by the dozens for our school fair and church bazaars. She would take orders for them weeks before the event so that she could make as many as possible. I bet her pies brought in as much money as all the other baked goods put together. This is my husbands' favorite dessert. For him I make it extra tart, which is how he likes it.
1 lg. Box Lemon Pudding (the kind you cook)
1 c. Sugar
½ c. Lemon Juice (or use 1/4 c. lemon juice and 1/4 c. water - less tart)
3 Egg Yolks
2 c. Water
2 T. Margarine
1 Baked 8" Pie Crust
Mix first 2 ingredients in a 2-quart saucepan, add lemon juice, mix and set aside. Add yolks to water and beat with a whisk. Add to above mixture and whisk. Add margarine. Cook on medium fire until it starts to bubble and get thick. Stir constantly or it will scorch on the bottom. Pour mixture into prepared piecrust.
Meringue
4 Egg Whites
½ c. sugar
Beat egg whites until soft peaks form, add sugar gradually and beat until stiff peaks form. Dollop on top of pie filling and bake in a 350° oven for 15-20 minutes until a soft golden brown.
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