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Lemon Meringue Pie


Lemon Meringue Pie

Published: 9/21/07, 1:45 PM EDT


1 9-inch Baked Pastry Crust

1-1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1-1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter, cut up
1/2 to 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

Nutritional Information:

calories: 395, total fat: 14g, saturated fat: 5g, cholesterol: 88mg, sodium: 139mg, carbohydrate: 65g, fiber: 1g, protein: 5g, vitamin A: 14%, vitamin C: 8%, iron: 8%.


1. 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.

2. 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.

3. Baked Pastry Crust: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 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.

4. *Note: 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.

Copyright 2007 Meredith Corporation. All rights reserved.
Entry #98


emilygComment by emilyg - September 24, 2007, 7:19 pm
if yoiu're baking - i'll be right over.
justxploringComment by justxploring - September 24, 2007, 7:26 pm
I love lemon meringue pie as long as I don't have to wear it. :-)
angelmComment by angelm - September 24, 2007, 10:01 pm
Comment by Gentlespirit - September 25, 2007, 2:30 pm
Many moons ago, when I was a kid growing up...the only pie my mother would make was Lemon Meringue pie. Not apple, not peach - only Lemon Meringue. So, you guessed it!!!! I love Lemon Meringue pie. Not that store bought stuff. -- and yours sounds absolutely delicious!!! I'm going to print this and make it one day! Thanks! :)
TenajComment by Tenaj - September 25, 2007, 6:17 pm
Gentlespirit, what a wonderful memory. I'm sure your mother's pie is delicious.

This recipe reminded me of the time I fell off a diet and went to the bakery and bought a lemon meringue pie. You guys know how good something tastes when you fall off a diet. Talk about hungry. My oldest daughter stared at me as I took my first backsliding bite. She knew I was suppose to be on a diet. She was like - Mama! I told her if she messed with me I was gonna eat her, so she decided to join me.

We ate the whole pie, right out of the store bought pan, no plates, no slicing.   LOL We didn't feel guilty either, and laughed about it.

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