Lemon Meringue Pie

Lemon Meringue Pie

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

by 16  people
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Recipe from Better Homes and Gardens
SERVINGS
8
YIELD
1 pie
PREP TIME
45 mins

Lemon Meringue Pie

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

Lemon Meringue Pie
SERVINGS
8
YIELD
1 pie
PREP TIME
45 mins
by 16  people
add your rating
add a comment
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

Related Video
How to Make Lemon Dream Pie

Make this lemon dream pie for your next dessert for a nice citrusy flavor. You can add some berries to accompany the lemon flavor.

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
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.

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.

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