Lemon Meringue Pie - Recipe

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LEMON MERINGUE PIE

Have Ready:

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.

Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.

Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Submitted by: CM

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recipe reviews
Lemon Meringue Pie

· Sep 23 · #4978

Gloria says:

I've made this recipe 3 times. It has a taste reminiscent of my childhood and Mom's lemon pie. However, once the pie is cut (after it is cooled, of course) the consistency is disappointing; it no longer remains firm and I often have to serve with a spoon. What can I do to improve on this... without altering the delicious flavor???

· Sep 25 · #5221

Elaine replies:

Yes I have the same question as Gloria.. The lemon gets runny after it is cooled.. Please share your answer with me.. Thanks in advance.. Elaine

· Nov 25 · #14057

John replies:

To keep the filling firm after cooking, prepare as above except do not add the lemon zest or lemon juice. Bring mixture to a boil and boil for 1 minute only. Remove from heat and then stir in the zest and juice. The acid in the lemon and excess stirring can cause the cornstarch to breakdown and thin out even after it appears thickened.

· Mar 16 · #193385

Rebecca (United States) replies:

Increase the amount of cornstarch by a tablespoon.

· Dec 30 · #21697

Linda (Ontario) says:

Okay ... good tips for keeping the filling firm ... my problem is weeping ... around the edges of the pie and the meringue, sitcky liquid forms ... is this the same issue as the runny filling? And should the pie not be refrigerated?

· Jan 16 · #24549

Kathy (Maryland) replies:

AHHH- The KEY is using the egg yolks from the meringue in the filling. Make sure you beat them well and take out that white stringy lump thing stuck to the yolk. Works out every time. Be sure to cook the filling of course!

For the weeping: Cool the filling a little longer before piling on the meringue and use CONFECTIONERS SUGAR AND 1 teaspoon of CREAM OF TARTAR.

· Jan 16 · #24550

Kathy (Maryland) replies:

Weeping- I forgot to add that when adding the meringue, be sure to seal the meringue to the edges of the pie crust. I find that allowing the filling to become room temperature before adding the meringue helps with the weeping too. I also use confectioners sugar rather then regular sugar and cream of tarter in the meringue.

· Jan 29 · #26422

The Buzz (California) says:

Good consistency, but NOT SOUR ENOUGH!! I used about 1-1/2 cups Lemon Juice and 10 tablespoons of Cornstarch, no flour. I cooked and stirred until the filling was pretty thick, I would say at LEAST 10 minutes. WOW!!! Now THAT'S a Lemon Pie!

· Nov 18 · #133388

Bill Mallon (Florida) replies:

A few drops (1/2 tsp.) of lemon extract (comes in small bottle) in both filling and meringue helps bring up the "tart" level of flavor.

· Feb 20 · #28527

Lori jane (California) says:

Great recipe --- our lemon tree is the bomb and the recipe was great with the extra egg white for volume on the presentation!

· May 29 · #35959

Jim (Tennessee) says:

I like the pie. It was good, have a good day.

· May 17 · #190018

Lena Thomas (Nebraska) says:

This was great. Just make sure you follow the directions while preparing the filling and it will set up properly. Use a timer if you need to.

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