Lemon Meringue Pie
This classic pie has been a well-loved favorite for generations.
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Lemon Meringue Pie
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Directions
- 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.
- 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.
From the Test Kitchen
*
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.
Baked Pastry Crust
Directions
- 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.
Recipe Collections
Reviews (2)
Bonita W
1987 Days Ago
I also have been using this recipe since the late 60's. I made it today and got a '10' from my neighbors. The only thing I have changed is to add some salt (1/8 tsp) to the curd and also add more zest. I also add a bit of zest to the meringue. The secret to no weeping on the meringue is to use superfine sugar, make sure the sugar is all dissolved and make sure there are no air bubbles between the meringue and the curd.
Not too sweet, not too tart. Just right! Enjoy.
Not too sweet, not too tart. Just right! Enjoy.
Leslie Larson
1993 Days Ago
My mom and I have been using this recipe for over 30 years. Use standard lemons for your juice and zest. I tried Meyer lemons once and my filling never set up after I cooked and cooled the pie.