I wrote a story a few years back about the Bavarian Inn in Frankenmuth. I had the pleasure of speaking with Dorothy Zehnder, the matriarch behind the family-owned restaurant, who is in her 90s. She gave me one of her cookbooks, “From My Kitchen to Yours.” She wrote a personal message to me that said: Dinner is better when we eat together!
One of my favorite recipes in the cook book is Lemon Meringue Pie, a perfect ending after a fresh spring dinner. Here is Dorothy’s recipe from her book, “From My Kitchen to Yours.”
Bavarian Inn Lemon Meringue Pie
- 1 1/4 c. sugar
- 1/3 c. cornstarch
- 1/4 t. salt
- 1 1/2 c. water
- 3 eggs separated (reserve whites for meringue)
- 3 T. butter or margarine
- 1/4 c. lemon juice
- 1 T. lemon rind, grated
- 1 prepared pie crust, baked
- 3 egg whites
- 1/2 t. cream of tartar
- 1/3 c. sugar
- Mix sugar, corn starch and salt in a saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (7-9 minutes. Boil 1 minute, then turn heat to low.
- With the beaten egg yolks in a bowl, use a wire whisk to slowly stir in at least half of the hot mixture into the eggs. Gradually stir egg mixture back into the remaining hot mixture in the saucepan. Continue cooking, stirring constantly, boil 1 minute until mixture thickens.
- Remove from heat, continue stirring until smooth. Whisk in butter, lemon juice and lemon rind. Pour hot filling mixture into baked crust.
- In cold, large mixing bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks form and meringue mixture is glossy (3 to 4 minutes). Spread meringue over filling, sealing it to crust edge and mounding slightly in the center.
- Bake for 10 -15 minutes in a 350-degree oven or until meringue is lightly browned. Cool at room temperature for 2-3 hours. Refrigerate at least 1 hour before serving. Store refrigerated.