Thursday, February 17, 2011

Lemon Meringue Pie

Lemon Meringue Pie
Makes 1 9" pie                                                                                                                                              
In pan combine
1 1/2 cups sugar
3 Tablespoons corn starch
3 Tablespoons flour
1/8 teaspoon salt                                                                                                                                          
Gradually add 
1 1/2 cups hot water
stirring constantly.                                                                                                                                                       
Continue stirring and cook over medium to medium-high heat until boiling. Reduce heat and cook and stir another 2 minutes. Remove from heat.                                                                                                    
Stir about 1/2 - 3/4 cup of the hot mixture into
3 slightly beaten egg yolks
then return all to hot mixture. Bring back to boiling, and cook 2 minutes, stirring constantly.                                                                                                                                                                                                
We used fresh Meyer lemons, juiced with
this Amco Lemon Squeezer
2 Tablespoons butter
1/2 teaspoon grated lemon peel                                                       
Mixing well, slowly pour in
1/3 cup lemon juice                                                                                    
No need to cool the mixture before pouring into a pre-baked and cooled pastry shell. Spread meringue (see below) over lemon filling, and seal to crust edges by making sure there is good contact all around.  To make it more attractive and for better browning of the meringue, create peaks using a spatula or other tool...Touch or spread and lift.                                                                                                                                           
Bake in preheated oven at 350 degrees for 12 to 15 minutes.  Cool before cutting.                                                                                  
Cookbook note: For creamier filling, cook and stir first 5 ingredients for 8 minutes over low heat after mixture comes to a boil.  Blend egg yolks as directed, then cook for 4 minutes after mixture boils.

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
until soft peaks form. (When you pull up the beaters the egg whites will form peaks whose tops curl over, similar to the top of soft serve ice cream.)
Gradually add
6 Tablespoons sugar
and beat until stiff, and glossy peaks form (peaks will stay upright without curling down) with all sugar dissolved.

Previous related post:
Pie Crust


  1. Yum! DH loves lemon meringue, it's his favorite. I used to make tiny lemon meringue tartlets in those phyllo dough shells back when we were gluten eaters. Thanks for sharing.

  2. I LOVE lemon meringue pie! This recipe looks awesome. RHome, you should check out a food blog called The Peche - they did a month of pies recently and each one looks amazing. Link below.


  3. Tiny meringue tartlets sound like they take patience. Of which I have very little. ;-) I admire you.

    Thanks, Eliz! Pies are my weakness... And I was wishing I had more in my repertoire for our recent Pie Fest. Next time!


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