Classic Lemon Meringue Pie - tart, sweet, and perfect for summer. Perfect for summer picnics and makes a sweet ending for warm weather dinners
Lemon Meringue Pie brings all kinds of wonderful memories to mind. Especially memories of my Daddy. It was one of his most favorite things in the world.
Actually, he liked pretty much anything lemon. I think it was probably his favorite flavor. Lemon pie, hard lemon candy. If it was lemon, he liked it. I never, ever take a bite of lemon meringue pie without thinking of him and how much I miss him.
I'm so lucky that I currently have five generations of living family members. My Mama, her mother, my daughter and her two children. That's really something. Daddy lived to see that, too.
He knew my oldest grandchild for a few months before he passed away. Almost every time I go back home, Mama and I go to the city cemetery for a visit. I think he knows we check on him.
Daddy was a technology nut. He was truly a pioneer in the technology field and was something of a writer, too. He would have absolutely loved this blog and would probably have had one himself. I'll tell you more about him one day.
This recipe is for you, Daddy.
Classic Lemon Meringue Pie - tart, sweet, and perfect for summer. Perfect for summer picnics and makes a sweet ending for warm weather dinners Click To Tweet
How to Make Classic Lemon Meringue Pie
Prepare and bake a standard pie shell according to recipe or package directions. Set aside.
Zest the lemon rind.
Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
Mix the cornstarch, salt and ½ cup sugar in the top of a double boiler. Gradually stir in the water.
Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook 10 minutes, stirring occasionally. Do not remove from heat.
Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly.
Remove from heat and add the butter, lemon zest, and lemon juice stirring until butter is completely melted. Set mixture aside and allow to cool to room temperature without stirring again.
Preheat oven to 325 degrees. Pour the filling into the baked pie shell.
Beat egg whites until stiff but not dry. Gradually beat in the remaining 4 tblsp sugar. Spread the meringue over the filling, being sure to seal it to the crust.
Bake until delicately browned, approximately 15-20 minutes. Cool to room temperature and serve.
Enjoy!
More Pie Recipes on Never Enough Thyme:
Lemon Pie Recipes from Other Bloggers:
- Lemon Angel Pie from Barefeet in the Kitchen
- Whole Lemon Pie from Lovely Little Kitchen
- Lemon Chiffon Pie from Tastes Better From Scratch
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Classic Lemon Meringue Pie
Ingredients
- 4 tblsp cornstarch
- ¼ tsp salt optional
- 1 cup plus 4 tblsp. sugar
- 1 ½ cups water
- 3 eggs separated
- 2 tblsp. butter
- 1 ½ tsp. grated lemon rind
- 5 tblsp lemon juice
- Pastry for 9-inch pie baked
Instructions
- Prepare and bake a standard pie shell according to recipe or package directions. Set aside.
- Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
- Mix the cornstarch, salt and ½ cup sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook 10 minutes, stirring occasionally. Do not remove from heat.
- Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.
- Set mixture aside and allow to cool to room temperature without stirring again.
- Preheat oven to 325 degrees.
- Pour the filling into the baked pie shell.
- Beat egg whites until stiff but not dry. Gradually beat in the remaining 4 tblsp sugar. Spread the meringue over the filling, being sure to seal it to the crust.
- Bake until delicately browned, approximately 15-20 minutes.
- Cool to room temperature and serve.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Lucy
I made a lemon meringue pie from Shirley Corriher's Bakewise for my mom's birthday. She's still talking about it. I swear, it was one of the best tasting and prettiest things I have ever baked. I'll have to give your recipe a try. Thanks!