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Lemon Meringue Pie
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Judith McLaren


  • 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
  • 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.
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.

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