Lemon Meringue Pie

This classic pie has been a well-loved favorite for generations.


Lemon Meringue Pie

by 16  people


add your rating
add a comment
Servings: 8
Yield: 1 pie
Prep Time: 45 mins
Recent Activity:
Ingredients
  • 1 1/2  cups 
    sugar
  • 3   tablespoons 
    cornstarch
  • 3   tablespoons 
    all-purpose flour
  • 1 1/2  cups 
    water
  • 3   
    slightly beaten egg yolks
  • 2   tablespoons 
    butter, cut up
  • 1/2 - 2   teaspoons 
    finely shredded lemon peel
  • 1/3  cup 
    lemon juice
  • 3   
    egg whites
  • 1   teaspoon 
    lemon juice
  • 6   tablespoons 
    sugar
Baked Pastry Crust
  • 1 1/4  cups 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/3  cup 
    shortening
  • 4 - 5   tablespoons 
    cold water

Directions
1.
Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.
2.
For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Baked Pastry Crust
Baked Pastry Crust:

1.
In a medium mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle cold water 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.

Note
  • * Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.
Add Your Review
 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
Dinner Tonight: Lemon-Ginger Chicken Tenders
... recipes to try, this recipe for Lemon-Ginger Chicken jumped out as something the entire family would love. Click... here for our lemon-ginger chicken recipe I gathered the very short list of ingredients, along with a... the recipe by combining all of the ingredients--lemon zest and juice, ginger, honey, soy sauce, tenders, and a little... read more...
Seasonal Baking: Spring Pies to Try
... dream come true! Lemon Meringue Pie Fresh lemons give this classic pie a delicious, sweet-tart flavor... crowd. Lemon Ice Box Pie Not all lemon pies are created equal! Unlike the tart filling in meringue pies..., this lemon pie has a silky, creamy filling and can hang out in the fridge until you're ready for it. Lime... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products