How to make it

  • Whisk flour, sugar and salt together for the crust in a bowl.
  • Cut in butter and shortening with a pastry blender until butter is pea size.
  • Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky.
  • Wrap dough in plastic wrap, flatten into a disk and chill for 30 minutes before rolling out.
  • Preheat the oven to 400*F. with rack in the lower third of the oven, coat a 9" pie plate with cooking spray.
  • Roll dough on a lightly floured surface to about 1/8" thick.
  • Carefully fold into quarters and transfer to prepared pie plate.
  • Trim all but 1" of dough from edge then turn edge under and crimp.
  • Freeze pie shell until firm, line with foil and fill with beans or rice.
  • Place plate on baking sheet and bake until crust is set, about 25 minutes.
  • Remove foil and weights then return crust to oven and bake until golden, about 10 minutes longer.
  • Reduce the oven to 300*F.
  • Whisk egg yolks and sugar together in a blow until smooth.
  • Stir in remaining ingredients, then pouring filling into pie crust.
  • Carefully transfer pie to the oven and bake just until filling is set in center, 30 minutes.
  • Allow pie to cool then cover with plastic wrap and chill 6 hours or overnight.
  • Preheat the oven to 400*F.
  • Stir both sugars and water together in a saucepan.
  • Heat over medium heat until sugars melt, swirling pan often, do not stir (this may cause the sugar to crystallize.)
  • Increase heat to medium high and boil, swirling frequently until it reaches 250*.
  • Remove syrup.
  • Beat the egg whites and cream of tartar at medium speed in a stand mixer fitted with a whisk attachment while sugar syrup boils.
  • When whites reach soft peaks (they hold their shape and droop at the tip), begin drizzling in hot sugar syrup.
  • Once syrup is blended turn mixer to high speed and beat until meringue is stiff and glossy.
  • Spoon meringue on pie spreading to the crust, then use a spatula to create decorative peaks and valleys in the meringue.
  • Bake until meringue is golden brown, 12 minutes.

Reviews & Comments 10

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  • jackm 5 years ago
    This recipe was taken from Cuisine at Home, issue No.68, it is word for word. Please do not take credit for a recipe you did not write.
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  • cheetachica 8 years ago
    Can't wait to try it! I LOVE Lemon Meringue pie! Yummyyyyy!
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    " It was excellent "
    momo_55grandma ate it and said...
    lemon pie is good also thanks for the tips ill have to remember those
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  • cookinggood 10 years ago
    Lemon Meringue Pie has been a favorite of mine since childhood. This one looks a lot like my moms.
    Thanks for the post.
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    " It was excellent "
    ahmed1 ate it and said...
    Nice one Queen...I love all the lemon meringue postings.
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    " It was excellent "
    lunasea ate it and said...
    Great recipe and lemon meringue is one of my favorite pies ever. Thanks so much - you get a big 5 from me!

    Happy Easter weekend to you and your family...
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds delicious! I love anything with lemon and you can't beat a good lemon meringue pie!
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  • jett2whit 10 years ago
    My mom would make lemon meringue pies that were always so good. I have yet to make one!! Ain't that a shame!? Jett
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    " It was excellent "
    henrie ate it and said...
    Absolutely love Lemon Meringue Pie, this sounds soooo fabulous, bookmarking it to fix after Easter. You got my 5 - thanks so much for posting this one, Happy Easter.
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  • silverqueen 10 years ago
    Here are some Meringue Tips:

    Avoid making meringue on rainy or humid days. Because of all it's sugar, the meringue will absorb moisture from the air, creating a sticky droopy mess.

    Pay close attention to the temperature of the sugar syrup. If ti gets to far over 250* it will harden quickly as it drizzles into whites.

    Threads and beads of syrup will harden in the saucepan and on the bowl while beating the whites, it's ok. don't bother scraping the sides.

    Spread meringue so it touches the crust all around. It will shrink during the browning and this step prevents gaps.

    If you follow these steps to a "tee" your meringue will turn out perfect.

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