Old Fashioned Lemon Meringue Pie
From jelvenko 16 years ago
- 20 minutes to make
- Serves 8
This is the recipe my mom would use to make lemon meringue pie when I was a kid. When I moved out, I made sure to get it from her. It's one of my absolute favorite deserts! I also include the meringue recipe for either an 8 inch or 9 inch pie. Read more As well as some hints on how to get the meringue to turn out really good. See less
Ingredients
- 1 prebaked pie crust shopping list
- Filling: shopping list
- 1 c. sugar shopping list
- 1/2 c. flour shopping list
- 2 c. water shopping list
- 1/4 tsp. salt shopping list
- 1/2 c. lemon juice shopping list
- 3 egg yolks, slightly beaten shopping list
- Meringue: shopping list
- For 9 inch pie: shopping list
- 3 egg whites shopping list
- 1/4 tsp. cream of tartar shopping list
- 6 Tbs. sugar shopping list
- 1/2 tsp. flavoring* shopping list
- For 8 inch pie: shopping list
- 2 egg whites shopping list
- 1/4 tsp. cream of tartar shopping list
- 4 Tbs. sugar shopping list
- 1/3 tsp. Flavoring* shopping list
- *Use either vanilla or lemon juice for flavoring* shopping list
How to make it
- Filling:
- Mix together sugar and flour in a saucepan.
- Add water and lemon juice.
- Cook until slightly thick.
- Add egg yolks.
- Cook until thick.
- Cool.
- Pour into baked pie shell.
- Cover with meringue
- Bake until a delicate brown.
- Meringue:
- Beat together egg whites, cream of tartar, and flavoring on medium speed for about 1 minute. (Or until soft peaks form.)
- Gradually add in sugar while beating on high speed.
- Beat for 4 minutes after all the sugar is added. (Or until stiff, glossy peaks form and all the sugar is dissolved.)
- Immediately spread over pie fillings, sealing to the edge of pastry to prevent shrinkage.
- Bake at 350 for 15 minutes, or until a light delicate brown.
- Meringue Hints:
- Allow the eggs to warm up to room temperature for at least 30 minutes before using. They will seperate easier, and the whites will beat up fluffier.
- Do NOT use plastic when beating eggs.
- After stiff peaks have formed, rub a little meringue between your fingers. It should feel completely smooth. If it feels gritty, then beat a little longer.
- Soft peaks: Tip of peak will curl down.
- Stiff peaks: Tip of peak will not curl or fall.
- Sealing the meringue to the edge of the pie crust will prevent it from shrinking while the pie is baking.
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The Rating
Reviewed by 2 people-
Thank you for your recipe. I've been looking for an old fashioned lemon pie recipe for a long time. Lemon Cream pie is my favorite pie and the recipe for the lemon base sounds just right.
annieamie
in Los Angeles loved it
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