World's Best Lemon Meringue Pie
"I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!"
photo by adoptbc_11750056
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 pie
ingredients
- 1 1⁄2 cups sugar
- 7 tablespoons cornstarch
- 1 dash salt
- 1 1⁄2 cups water
- 3 egg yolks, beaten
- 1 teaspoon lemon, rind of, grated
- 2 tablespoons butter
- 1⁄3 cup lemon juice
- 1 pie crust, baked
-
MERINGUE
- 3 egg whites
- 1 teaspoon lemon juice
- 6 tablespoons sugar
directions
- In saucepan, mix sugar, cornstarch, and salt; blend in water.
- Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
- Remove from heat.
- Stir a small amount of hot mixture into egg yolks; return to hot mixture.
- Bring to boiling and cook one minute, stirring constantly.
- Remove from heat.
- Add lemon peel and butter.
- Slowly stir in 1/3 cup lemon juice.
- Cool to lukewarm; pour into cooled pastry crust.
-
MERINGUE:
- Beat egg whites with 1 teaspoon lemon juice to soft peaks.
- Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
- Spread over filling, SEALING to edges of pastry to avoid shrinking.
- Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
- Cool pie thoroughly.
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Reviews
-
Absolutely wonderful! First time I've ever made a lemon meringue pie and I found it really simple to make and the filling comes out so smooth and creamy. No problem with a runny filling here! I added a little more lemon juice for a stronger lemon flavor and it was a big hit in the household! :) definitely a keeper! -
I made this with my grandma and we didn't follow the recipe exactly but it was still delicious! ;P -
Great tasting pie! I did have to add 3 extra TBS of cornstarch for mine to thicken correctly. I also added more lemon juice because we love lemons. I omitted the lemon juice from the meringue because it wouldn't peak when I put the lemon juice in. This pie was enjoyed by all -
Great with the exception of the amount of lemon zest. I reduced it to the zest of one lemon about 1 tsp. and it came out much better. -
Yummy!!! Much better then the mix stuff, but, just as easy.
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RECIPE SUBMITTED BY
<p>Hi! I am a 52 year old retired nurse living in North Alabama, USA, and I am an active volunteer in my community. I enjoy cooking and baking (obviously!), reading, hiking, needlework and cats! The old Betty Crocker cookbook of my childhood is still my favorite! I am interested in history, especially English history, peace issues and music. I enjoy singing in the choir at church and love to travel. If I had a whole month off I would travel to England and Ireland and visit all the museums, ruined castles and pubs!</p>
