On Line Cookbook
Lemon Meringue Pie
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Judith McLaren

Serves/Makes:6

Ingredients
  • 1-1/2 cups (350 ml) sugar
  • 1/3 cup (80 ml) flour
  • 4-1/2 tbsp (70 ml) cornstarch
  • 1/3 tsp (2 ml) salt
  • 3 cups (700 ml) water
  • 4 egg yolks (beaten, save whites for meringue)
  • 1-1/2 tbsp (20 ml) butter
  • 1 tsp (5 ml) grated lemon peel
  • 2/3 cup (150 ml) lemon juice
  • Garnish:
  • lemon peel slivers, optional
  • Pie crust:
  • 1/3 cup (80 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) shortening
  • 3 tbsp (45 ml) water
  • Meringue:
  • 4 egg whites (room temperature is best)
  • 8 tbsp (125 ml) sugar
  • 1/8 tsp (1 ml) cream of tartar
Preparation
  • Bake and cool pie crust pastry (Recipe at bottom)
  • In saucepan, combine 1 cup (225 ml) sugar, flour, cornstarch & salt.
  • Stir in water, cook and stir until thick and clear.
  • Add small amount of hot mixture to yolks and stir to mix.
  • Add yolk mixture (now a little hot) to rest of hot mixture.
  • Mix well.
  • Cook on medium 1 minute.
  • Add juice, butter, and peel.
  • Cook 1 minute and pour into pie shell. Cool.
  • Cover with meringue (completely sealing at edges of pie crust) and bake at 400 degrees (200 C.) until meringue barely browns.
  • Garnish with lemon peel slivers, if desired.
  • Directions for pie pastry crust:
  • Mix 1/3 cup (80 ml) flour, 1/2 tsp (2 ml) salt 1/2 cup (125 ml) shortening and 3 tbsp (45 ml) water.
  • Blend well with pastry cutter or fork. Roll dough out on floured surface.
  • When big enough to fill pie plate, carefully transfer over to pie plate.
  • Use fork to poke holes all over bottom of pie pan to avoid bubbling.
  • Flute edges of pie pastry before baking.
  • Bake 450 for 10 minutes. Cool.
  • Directions for meringue:
  • Beat 4 egg whites (room temperature is best) for several minutes.
  • Then, slowly add 8 tbsp (125 ml) of sugar bit by bit while eggs beat.
  • Add tiny bit (1/8 tsp) cream of tartar as well, while eggs beat.
  • When meringue has stiff peaks (stand tall but won't fall), it's done.
Comments
My Mother's favorite dessert before she passed away. This pie is a bit more tart than some, since Mom liked it that way. Decrease lemon juice amount if tart isn't what you're going for! Delicious, still a family favorite.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.