From the Kitchen of Grandma Tommy Kirkpatrick! (shared by her great granddaughter Eve Garcia)
Slightly beat 3 egg yolks in a small bowl.
In a separate bowl—Lemon prep.
Grate 1 1/3 Tablespoons of lemon rind
4 Tablespoons of lemon juice.
In sauce pan:
Mix 1 ½ c sugar
1/3 c corn starch
Gradually stir in 1 ½ c water.
Cook over moderate heat, stirring constantly, till thickens and starts to boil.
Boil for 1 minute—stirring constantly.
Slowly stir in ½ of the boiled mixture into the egg yolks. Pour back into pan on stove.
Boil 1 more minute—stirring constantly.
Remove from heat.
Beat until smooth.
Add 3 Tablespoons of butter.
Add lemon prep.
Stir until smooth.
Pour into 9 inch pieshell that’s already been baked.
4 egg whites into a clean bowl. The egg whites won’t rise if there is grease on the bowl or if there's any yolk in the mixture.
Mix egg whites and ¼ teaspoon of cream of tartar.
Gradually add 6 tablespoons of sugar.
Beat beat beat until the meringue rises.
Seal meringue on top of the pie.
Bake pie at 400 F for 8-10 minutes. Cool pie away from drafts. Let it sit for at least an hour before serving. The longer, the better.
Fresh Peach Pie
1 cube of butter softened
½ c flour
1 c sugar
Sprinkle ½ of mixture on bottom of unbaked pie shell.
Cut up 3 large peaches to taste.
Sprinkle ½ of mixture over and around peaches.
Bake pie for about 1 hour at 350 F or 40 minutes for 400 F.