A Pie to Remember

If you had the pleasure of visiting a grandmother who baked pies almost every day of the week, you’ll need no introduction to Lemon Whey Pie. Old-time country cooks had the remarkable knack of using the foods in their kitchens—of avoiding waste. They salvaged the whey, left when making cottage cheese, in several dishes to extend the then scarce and more expensive lemon juice. And of all their whey concoctions, the meringue pie made with the clear, tart, yellow whey was the best.