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.

Reviews & Comments 1

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    " It was excellent "
    annieamie ate it and said...
    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.
    Was this review helpful? Yes Flag

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