Southern Lemon Meringue Pie

"For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Mairie photo by Mairie
photo by naninakeli photo by naninakeli
photo by CandyTX photo by CandyTX
photo by limeandspoontt photo by limeandspoontt
Ready In:
30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • In a medium saucepan stir together the sugar, cornstarch and flour.
  • Gradually add the water, stirring constantly.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat and cook and stir 2 minutes more.
  • Gradually stir about 1 cup of the hot mixture into the egg yolks.
  • Pour egg yolk mixture back into remaining hot filling in saucepan.
  • Bring to a gentle boil.
  • Cook and stir 2 minutes more.
  • Remove from heat.
  • Stir in the butter or margarine and lemon peel.
  • Gently stir in lemon juice.
  • Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
  • Beat with mixer on medium speed until soft peaks form.
  • Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
  • Pour hot filling into cooled piecrust.
  • Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
  • Bake the pie in a 350°F oven for 15 minutes.
  • Cool on a wire rack for 1 hour.
  • Refrigerate 3 to 6 hours before serving.

Questions & Replies

  1. What is the best way to transport this pie?
     
  2. My husband loves Lemon Pie with Whip Cream topping instead of Meringue. I want to try this and am wondering if anyone has tried baking without the meringue? Did it set up OK? Any suggestions?
     
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Reviews

  1. My mother-in-law passed away this past April. She always made a Lemon Meringue pie for my father-in-law's birthday. I took on the challenge of trying to make a pie for his birthday this week. He LOVED it! He is very picky, usually, and he wouldn't lie just to make me feel good. It was an easy to follow recipe for me ( a cake person). Thank you very much!!!!!
     
  2. Great pie. I will make again but 100% reduce the sugar to 1 cup in the filling. I found it to be way to sweet. I also used 1/2 cup of fresh squeezed lemon juice and the rind of three lemons. It also is not enough filling to fill a deep dish 9 inch so the ingredients need to be doubled
     
  3. I'm in the middle of making my fourth one....in two weeks. I followed directions exactly and it was delicious. I have since taken to adding a little less sugar, a little more lemon zest and juice and using half milk and half water for the liquid. I don't generally make pies. Meringue pies scared the beejeezus out of me and this recipe makes me look like a pro every time. Thank you so much for a great recipe.
     
  4. This pie is SOOOOOO Good!!! I love lemon and this really hit the spot. After reading some of the reviews I decided to add a little more zest than called for. I didn't measure it out but I put in the zest of three lemons. The only other thing I did differently was I used my own tried and true meringue recipe (which is actually almost the same as the one in this recipe). This is definitely a keeper, look no further for the perfect Lemon Meringue Pie!
     
  5. Yeahhhhhh FANTASTIC! Easy to make and easy to follow instructions! I threw 3 lemons in the grater and used this instead of lemon juice and peels. Just had to pick out the seeds but wow was it tangy! Thanks so much!
     
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Tweaks

  1. Perfectly delicious lemon meringue pie! I used milk instead of water (though believe it would be good either way) for just the right combination of creamy, sweet, and tart. Thanks for sharing the recipe!
     
  2. I started this recipe this morning at 9 am and just took the beautiful finished pie out of the oven at 10:30. The 1.5 hours included inactive time of chilling the mixing bowl, etc. I followed the recipe except used all cornstarch in place of the flour, and used fresh key lime juice from our trees. The cooked pie mixture tasted great! Can't wait to try the whole thing.
     
  3. This is SERIOUSLY the BEST Lemon Meringue Pie ever! I used lemon extract instead of the shredded lemon rind and it came out perfectly. I never really cared for this pie, but after I made it myself, I have changed my mind. If you follow the recipe exactly, you will have an amazing pie, no doubt about it!
     
  4. Very good, easy recipe, but I thought that the filling was a little too sweet. I would cut down the amount of sugar to perhaps 1 cup and also, replace all the flour with cornstarch, to make the filling more viscous.
     
  5. The flavour on this pie is amazing - i made it for my boyfriend, who says it is his favourite dessert - he later called a grocery lemon pie "wallpaper paste." I always cook it a little longer to be sure it won't be runny, and i have successfully substituted cornstarch for all the flour, to accomodate a food allergy. Excellent!
     

RECIPE SUBMITTED BY

I love to cook. I love to eat. What more can I say?
 
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