From Frances Onishi in remembrance of her mother, Hatsumi Kubota
- 1 1/3 cup flour
- ½ tsp. salt
- ½ cup Crisco (no substitutions)
- 2-3 Tbsp. ice cold water
Combine flour and salt in a bowl. Cut in Crisco until pieces are pea size. Sprinkle water over this mixture, one Tbsp. at a time. Work dough lightly into a ball. Roll dough 1/8 inch thick into a circle larger than pie plate. Fit in pan and flute around top. Crisp edge. Prick with fork. Bake at 475°F for 8-10 minutes until lightly brown. Cool on rack.
- 3 Tbsp. flour
- 4 Tbsp. cornstarch
- 1 cup sugar
- ¼ tsp. salt
- ½ cup water
- 2 egg yolks, beaten slightly
- 2 Tbsp. butter or margarine
- 4 cups lemon juice
Mix flour, cornstarch, sugar, and salt in a pan. Gradually stir in water. Cook and stir over medium heat until thick and bubbly. Reduce heat and stir in egg yolks and cook for about two minutes more. Remove from heat and add butter and lemon juice.
- 3 egg whites (save yolk for another use)
- ½ tsp. vanilla
- ¼ tsp. cream of tartar
- 6 Tbsp. sugar
Combine egg whites, vanilla and cream of tartar in bowl. Beat with mixer until soft peaks form. Gradually add sugar, one Tbsp. at a time, at high speed until high, stiff peaks form. Spread over hot pie filling. Bake at 350°F for about 15 minutes.
My mother, Hatsumi Kubota, was a wonderful cook, especially known for her lemon meringue pie which she enjoyed baking whenever she had lemons in her garden. At her memorial service, my nephew, Davin Kubota, remarked, “Life is delicious!”
Recipes My Mother Taught Me: A Collective Legacy of Recipes and Remembrances is now available as an e-book!
The material presented on this site is for informational purposes only and does not necessarily represent the opinions of Keiro, or its contributors. Readers should consult appropriate health, legal, or financial professionals on any matter relating to their health and well-being. Full disclaimer