Recipe

Leahs Grannys Lemon Meringue Pie Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago I have seen a lot of versions out there, but a recipe that doesn't use lemon zest to me is really not a real lemon meringue pie - the added zest and fresh lemon juice with a little pulp really makes this pie truly tart and sweet simultaneously and af... More Prep:20m Cook:15m Servings:6	Divalisciou
	easy authentic lemon meringue pie

Does this look good? Yeah! / Nope

Fans

bluewatera

shirleyoma

peetabear

desertgal

httpmom

hayleesgra

blueeyes68

sunpuppy

jett2whit

minitindel

lunasea

marky90

Ingredients

1 baked pie shell cooled

3 large eggs separated (easier when done while eggs are still cold)

6 tablespoons cornstarch

1/2 teaspoon salt

2 cups water

2 tablespoons butter or margarine

4 teaspoons grated lemon rind

6 tablespoons fresh lemon juice with some pulp

1 cup white sugar for lemon filling

1 teaspoon pure lemon extract

***for meringue:

6 tablespoons of Super Fine white sugar for meringue

dash of salt for meringue

1/4 teaspoon of cream of tarter - to stabilize egg whites

1 teaspoon pure vanilla extract for meringue

*****

Equipment Needed:

Double boiler, mix master such as kitchen aid or hand mixer, whisk

Directions

To double boiler add all of the following: cornstarch, salt, 1/2 cup of the white sugar, mix till combined then add water and stir.

Cook over boiling water until thick stirring constantly.

Then cover with lid and let cook for ten minutes.

Combine egg yolks and rest of sugar into a bowl - stir till combined and add a little of the hot mixture to the egg yolks to temper them. Then add egg yolks to hot mixture and stir.

Turn off heat yet stir mixture for 2 minutes.

Remove double boiler from hot water, and place on trivet or counter where it is safe. While still hot, stir in butter, lemon rind, lemon juice and pure lemon extract.

Let cool to room temperature - without stirring and NEVER cool in fridge! Keep lid off so that steam can escape.

Once cooled, pour into baked pie shell and cover with meringue. Make sure all mixture is covered with the meringue - and place on the middle rack of your oven about 15 minutes at 325 degrees or until the meringue is lightly browned. Serve it up that night!

*****

To Make Meringue:

Make sure your bowl, beaters are super clean void of any grease from previous uses. Add egg whites to bowl and start to beat.

Once eggs have started to be white and frothy, add sugar gradually. You might want to keep beating speed on medium or medium low so that your egg whites can dissolve the sugar. This is an imperative step that will help prevent your meringue from 'weeping' later on in the day as it sits for getting ready to be eaten.

For those of us that have kitchen aids - note, this process can be quicker than we realize being that these sort of mixers are super quick. So it is ok to beat slowly at first, so that the sugar has had the time to dissolve in the egg whites.

Continue beating until smooth and add vanilla extract.

To ensure all sugar has been dissolved, put a little on your fingers and rub them (as if you were making a snap) if you feel any bits of sugar, you will need to keep beating until smooth - so be careful not to over beat your meringue - which is why I suggested to beat at a medium speed.

Once meringue is shiny and peaks form, your ready to top your pie.

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Comments

minitindel 1 year, 7 months ago said:
Got my 5 i love lemon the sour the better

jett2whit 1 year, 7 months ago said:
Sounds real good! My mom would make a mean lemon meringue pie too! Thanks for sharing
jett

peetabear 1 year, 7 months ago said:
I agree with you the lemon base needs to have the zest added.. great post.. got a 5 from this lemon lover..

httpmom 1 year, 7 months ago said:
Funny...I have never been able to make a proper lemon meringue pie...go figure...you have encouraged me to try again...Thanks!

lunasea 1 year, 7 months ago said:
This is one of my favorite pies - and yep, you must use the zest. It's the key. Thanks so much!

divaliscious 1 year, 7 months ago said:
Thanks everyone! I noticed many versions of lemon meringue pie already listed - and in fact looked through many to make sure this version wasn't already up...wouldn't want to do that to us kids...but alas, I didn't see one that calls for the zest like my grandma always used! so I just had to share.... and thanks sunpuppy for reminding me the must of sugar dissolving in preventing the meringue of weeping!

bluewaterandsand 1 year, 7 months ago said:
My grandmother and then my mother n law, always used lemon zest. I like the pie a lot. Been a long time since I made one. I will try your recipe.

blueeyes68ky 1 year, 7 months ago said:
Love lemon pie I never made one using lemons and from scratch may try it.

marky90 1 year, 7 months ago said:
Fabulous...........

shirleyoma 1 year, 7 months ago said:
I love this one for sure! Got my 5
Gotta buy more lemons!

httpmom 1 year, 7 months ago said:
I finally got up the time and nerve to give this a try. I got a little confused by the directions but I figured it all out and......WOW OH WOW was this incredible!!!! I mean FANTASTIC! I didn't have any lemon extract so I used extra zest...its Sooooo good...it didn't need extract! It tasted just like my grandmother's too! I must thank you for all the pointers you gave me. I'm making it again on Tuesday. I am so delighted to know how to do this! It only took me 57 years to get it right!

sunpuppy 1 year, 4 months ago said:
Hi Leah! I found some time and made this pie today. My husband is my biggest critic and he loved it. I asked him to compare it to the package lemon filling and he said that there is no comparison! I made the crust from scratch and of course the meringue topping was too. I will be making it again...it's thick, lemony and so delicious! I think I got a five and you did too! Thanks for sharing your family recipe with us!

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