Classic Lemon Meringue Pie
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.
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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.
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.
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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.
More Lemon Pie Recipes …
- Lemon Angel Pie from Barefeet in the Kitchen
- Whole Lemon Pie from Lovely Little Kitchen
- Lemon Chiffon Pie from Tastes Better From Scratch
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!
Someone at our Church always makes the best lemon pie. I can’t find out who makes it so I can get the recipe. I’m going to try yours, maybe its the one. Sure does look good. Thanks and have a good day.
Looks absolutely delicious .. Laila .. http://lailablogs.com/
Yum – I love all things lemon!
Droolworthy, and I loved the way you thought of your Dad. I’ve been thinking a lot about family members and food memories. I just posted about my Grandma and her biscuits and reading about your Dad brought memories of my own and his love for fig preserves on his biscuits and how he used to crumble cornbread into a glass of buttermilk and make a meal of it, with a green onion eaten alongside. Thanks
I so much love the tartness of lemon, as does my youngest son. It is great to have memories of a love one evoked by something special they enjoyed.
Oooo… looks at the filling on that. It’s been a while since I’ve had some pie. Too back replicators haven’t been invented yet. Forget slices. I’ll take the whole pie.
This looks amazing. My hubby loves LOVES Meringue pie….Thank you for sharing such an amazing recipe.
I have to agree with duo dishes. I don’t mind a piece as well :-)
I love lemon meringue pie, for all the same reasons as you. Daddy, Daddy and Daddy.
Here’s the recipe for chocolate pie. Remember, this is Uncle Bud’s favorite. (This has to be deep dish pie)
1 store-bought refrigerated pie pastry (at room temperature)
6 eggs
1 stick butter
not quite 2 cups milk
1&1/2 or so cups sugar
1/4 cup flour (sifted)
1/4 cup cocoa (sifted)
dash of Albany Drug Company vanilla
Separate eggs. Whites need to stand at room temperature about 30 minutes.
Roll out pie pastry so that it will stretch to fit a deep dish pie plate. Fit it in the pie plate and flute the edges. Prick all over with a fork. Put in freezer for 10 minutes. Line the pastry with parchment paper and add pie weights or dried beans. Cook according to package temperature for about 10 minutes. Take out and remove pie weights (beans). Shield edges with foil. Cook about another 10 minutes or so until golden brown. Watch to make sure that it does not burn.
While pie crust is cooling, mix 4 eggs yolks, milk, sugar, and butter in large heavy sauce pan. Begin to cook over medium heat, stirring constantly. As the mixture comes up to temperature, sift the flour and cocoa into the pan. Add vanilla. Continue stirring constantly (preferably with a heavy wisk) until mixture thickens. Remove from heat and pour into pie crust. Cover the surface of the pie with plastic wrap to prevent “skin” from forming on pie filling.
Rapidly whip 6 egg whites, while gradually add in 6 tablespoons of sugar and a scant dash of vanilla. Beat until stiff peaks. Remove plastic from pie and top with meringue. Make sure to seal meringue to edge of pie crust.
Bake for about 10 minutes or until meringue is golden.
Enjoy!
As always, I love the recipes and the photos.
Miss P
This looks great! Your pics are outstanding. We’ll take two slices please.