This wonderful pie is from the former “First Lady of Fort Worth”, Jane Justin. Mrs. Justin published a cookbook in 1968 that was widely received. In fact, five more printings were done. The last in 1973. I came by the cookbook, “Mother Jane’s Prescriptions for Hunger” through my mother who knew her.

Over many years, this book was my “Kitchen Bible”, but this pie recipe was my TOP favorite. Then I lost the book in a move. I was crushed.

Fast forward six years: I was busy preparing meals for a dear friend fighting cancer while living in Colorado, a long way from my roots in Fort Worth, Texas. One day, my sick friend shows up on my doorstep with Jane’s cookbook! I was stunned! We had never mentioned it, but here she was – placing a copy back in my hands. One that had gone out of print years earlier.

She went on to explain that “Mother Jane’s” cookbook had been given to her when she first got married, and she had used it faithfully, through the years. As a gift for the meals I had been preparing, she wanted me to have one, too, but she wanted to keep hers, a wedding gift. She knew nothing about my relationship with this book, the author, nor that it had vanished. She just appeared out-of-the-blue on my doorstep with a new one. She went on to explain that she had searched and searched for a copy, but couldn’t find one, then she told her adult son in California about her dilemma. A few days later, he located a copy, and shipped it to her. The rest is history. Now I can share with you my favorite lemon pie, and all the love that encompasses this recipe – from my mother’s friendship to the creator, Jane, and the priceless gift from my beautiful friend.


Lemon Meringue Pie


  • 1 cup Sugar
  • 5 Tablespoons Cornstarch
  • 1/8 teaspoon salt
  • 3 Egg Yolks (beaten)
  • 1/3 Lemon Juice
  • 2 teaspoons Lemon Rind (grated)
  • 3 Tablespoons Butter
  • 9- inch Baked Pastry Shell

Meringue for Lemon Meringue Pie

  • ¼ teaspoon Cream of Tartar
  • 3 Egg Whites
  • 6 Tablespoons Sugar


  • With 2 cups water combine sugar, cornstarch and salt in heavy saucepan
  • Cook over medium heat, stirring constantly, until thick and clear
  • Place saucepan in a large pan or skillet of water
  • Add egg yolks
  • Allow to cook about 3 minutes or until the custard thickens. Remove from heat
  • Add lemon juice, lemon rind and butter
  • Stir gently. Do not beat or the custard will become thin again. COOL.
  • When cold pour into baked pastry shell
  • Cover the pie with meringue

Meringue for Lemon Meringue Pie

  • Add Cream of Tartar to the egg whites
  • Start beating and when the whites begin to thicken, gradually add the sugar.
  • Spread on pie
  • Place in 300 degree oven for about 15-20 minutes or until Meringue is light brown