Lemon Meringue Pie
Pies and Pastries Recipes | Fruit Recipes
Yield: 6 to 8 servings
A very sweet pie that's an old favorite. Make this on a dry winter day; meringue doesn't fare well in hot, humid weather.
- Lemon Filling:
- 1-1/2 cups white sugar
- 1-1/2 cups water
- 1/2 teaspoon salt
- 1/2 cup cornstarch mixed with 1/3 cup water
- 4 egg yolks, slightly beaten
- 1/2 cup lemon juice
- 3 tablespoons butter
- 1 teaspoon grated lemon zest
- Meringue:
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1 baked 9-inch pie shell
To make the filling, combine the 1-1/2 cups sugar, 1-1/2 cups water, and 1/2 teaspoon salt in a heavy saucepan or the top of a double boiler. Bring to a boil. Mix the cornstarch with the 1/3 cup water and add to the boiling mixture slowly, stirring constantly. Cook until thickened and clear. Remove from the heat. Stir in the egg yolks and lemon juice. Return the mixture to the heat and stir until it begins to bubble. Remove from the heat and stir in the butter and lemon zest. Cover and cool until lukewarm.
To make the meringue, combine the egg whites, cream of tartar, and 1/4 teaspoon salt and beat until frothy. Gradually add the 1/2 cup sugar, beating until glossy peaks form when you lift the beater.
Preheat the oven to 325 degrees F. Pour the filling into the pie shell. Pile on the meringue, spreading to touch the edge of the crust. Bake for 15 minutes, or until lightly browned. Cool on a rack for 1 hour. Chill for at least 4 hours before serving. This is best served the day it is made.
If you prefer not to make a meringue with raw egg whites, substitute whipped cream for the egg white topping. Pipe sweetened whipped cream onto the pie just before serving.
Reviews by Readers
Best I have ever had. Easy to make. – Anonymous Review
My husband said, "It was very good. It was tart just the way a lemom pie should be." It was also a big hit at the church dinner I took it to. – Reviewed by Bunny Thorn
I made this recipe strictly according to directions but it gelled up very poorly: on cutting it it slopped a bit, then after a night in the fridge, it slopped even worse. The meringue looked great when I took it out of the oven, but just in cooling off, it pulled away from the crust to which I had carefully attached it, and floated about on a weepy layer. Additionally, I found it overpoweringly sweet. I'll use a recipe with gelatin and evaporated milk next time. – Anonymous Review
The secret to a frothy meringue pie is to use a copper mixing bowl. A friend had this same problem, but as luck had it, the PBS program Nova had a show on the chemistry of cooking. I forget why it works, but she again made her pie with sucess. – Reviewed by Ray Salazar
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