Grandma Ruth Anderson's Lemon Cream Pie

- Bree Hansen

My Grandma Ruth Anderson used to help her mother, Ella, feed the entire neighborhood every day during the depression. As a result, she was the most amazing cook and her pies were the stuff dreams were made of. This is just one of her recipes, that years after she is gone, we still dream about. We are still working on how to make it taste as perfect as hers did!

1/3 cup or more cornstarch
2 1/2 cups hot water
Cool whip or whipped cream
9 or 10 in. pre-baked pie shell
1 or more cups sugar
1 1/2 to 2 tsp. butter
Powdered sugar for cream
Vanilla for cream
1/4 tsp. salt
2 fresh lemons
4 large egg yolks
4 large egg whites

1. In top pan of double boiler, combine cornstarch, sugar, and salt. If using extra large eggs, add a little more cornstarch and sugar.
2. Slowly add hot water, stirring constantly. Cook until thick and clear. Taste it. If it still has a pastry taste, it is not done.
3. Remove from heat and add butter. Cool. Beat with electric mixer until smooth.
4. Slowly add up to 1/3 cup strained juice from fresh lemons until desired taste.
5. With mixer, gradually mix into lemon sauce slightly beat egg yolks 1/4 cup at a time.
6. Return to heat and cook about 3 minutes until it is hot and very thick (holds onto spoon when held up). Remove from heat.
7. Beat egg whites until stiff, add at least 1 Tbsp. sugar. Using mixer on low speed or wire whip, slowly fold into sweetened egg whites to lemon pudding until smooth. Don't over beat! The more you beat, the less volume the pie will have.
8. Pour into 1 large pre-baked pie shell. Cover with plastic wrap and refrigerate until ready to serve.
9. Cover with sweetened whip cream added to an equal amount of Cool Whip, or use just cream or just Cool Whip. *Doubled recipe makes 2 large or 3 small pies.