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Lemon Meringue Pie

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Lemon Meringue Pie

An old time favorite summer dessert!

Cuisine:
  • Medium

Directions

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I made this pie last weekend for a family reunion, it was the only homemade dessert and everyone wanted a piece, I didnt get a chance to try it, but everyone that did said it was outstanding!

Ingredients Crust:
2 cups all purpose flour
1 cup unsalted butter, melted
1/2 cup powdered sugar

Filling:
1/3 cup corn starch
1/3 cup cake flour
pinch of salt
1 1/2 cups sugar
5 egg yolks, slightly beaten
zest of two lemons
1/4 cup lemon juice, about two lemons
2 cups water
3 tbsp butter

Meringue:
5 egg whites
1 1/4 cups sugar
1/4 tsp cream of tartar
pinch of salt
1 tsp vanilla

Instructions

Preheat oven to 350 F

For the crust:
Mix all the crust ingredients together and press into 10″ pie dish. Bake 25 minutes, remove from oven and cool while making the filling.
For the filling: In a medium saucepan combine the cornstarch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixtures comes a slow boil. Remove the pan from the heat and reduce the flame to low. Pour a cup of this mixture a little at a time into the egg mixture, whisking constantly. Pour egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes or until very thick, stirring constantly.
Remove from heat and stir in lemon juice and lemon rind. Finally whisk in butter 1 tbsp at a time.
Pour the filling into the baked and cooled shell. Let stand a few minutes while preparing the meringue.

For the meringue:
Reduce oven temperature to 325
Whip the egg whites, vanilla, salt and cream of tartar to soft peaks. Very gradually add the sugar, while continuing to beat the egg whites. Dollop in heaping tablespoonfuls onto the pie. Gently spread meringue so that its touching the crust all the way around, this will help meringue from shrinking.
Bake for about 20-25 minutes or until meringe is well browned. Cool pie thoroughly in the refridgerator before serving.
Keep refridgerated until serving.
Dip a sharp knife in cold water to help with cutting the pie into slices and clean the knife with a paper towel between cuts.
Enjoy!!

Note: Use real butter, not margarine or you will not get the results desired!
For this recipe I used Aunt Pats lemon Bar crust, doubled and the filling and meringue are from Rockrecipes.com Thank you sir for a delicious pie!

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Tammy

I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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