Posted on June 9, 2009
Filed Under Pies
I’ve been making this pie since before I started this cooking blog. Every time I’d make it, I’d toy with the idea of featuring it. But I never did… here’s why: I don’t have meringue down to a science yet. Sometimes it turns out, sometimes it doesn’t. I was planning to have this detailed ‘How to Make the Perfect Meringue’ tutorial when I feature it. But, instead of waiting until I’m a meringue expert, I decided to feature it now and get tips from you for making the perfect meringue. ???? So, I made this lemon pie this past weekend and the meringue happened to turn out well… which was kinda handy because it’s not as much fun to feature flops!
I think this pie has just the right amount of lemon flavor, just the right amount of yellow color, and just the right amount of meringue. It’s adapted from the A Taste of the Country cookbook. In there, it’s called ‘World’s Best Lemon Pie’. And so far, in my opinion, it’s held true to its name. When I say it’s adapted from there, I mean that I follow the recipe, but made a few little changes:
1. Deleting the 1 tsp. of grated lemon peel
2. Insisting on fresh-squeezed lemon juice as opposed to any lemon juice
3. Adding a 4th egg white to the meringue to make a higher pile of it
4. Adding 1/4 tsp. cream of tartar to the meringue
I’ll post the recipe how I make it…
Lemon Meringue pie
1 cup sugar
1/4 cup cornstarch
3 Tbsp. flour
1/4 tsp. salt
2 cups water
3 egg yolks, beaten
1 Tbsp. butter
1/4 cup fresh-squeezed lemon juice
1 9″ baked pie crust (for a pie crust tutorial, go here)
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
In a saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from the heat.
Gradually stir 1 cup into egg yolks.
Return all to saucepan.
Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter and lemon juice.
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until stiffer peaks form and sugar is dissolved (if you rub a bit of meringue between your thumb and finger, it will feel smooth as opposed to gritty).
Pour lemon filling into pie crust
and immediately spread the meringue on, making sure to seal it to the edges of the crust. I start by taking a knife and sealing the edges, then pile and swirl the rest of the the meringue on.
Bake at 375 for about 13 minutes. Cool.
Store in refrigerator.
Tiffany (3) says she LOVES lemon pie… she eats the meringue off, then suddenly she’s ‘full and can’t eat the rest’. Hmmm, never thought meringue would be so filling. ???? I oughta make a meringue only pie for her sometime.
Want a piece?
18 Responses to “Lemon Meringue Pie”
I recommend making the No Weep Meringue, it turns out nice everytime. 1 tablespoon cornstarch, 6 tablespoons white sugar, 3 egg whites.In a saucepan, cook cornstarch, sugar and a half cup of water until thick. Cool, then add unbeaten egg whites. Beat until satiny and in peaks, this can take 15 to 20 minutes. Spread on warm pie filling. Bake at 350 for 15 to 20 minutes or until brown.
I don’t remember where I got this recipe, but it is the best in our minds!
Maybe Tiffany and I should share a piece of pie. I love the lemon but don’t care for the meringue. or maybe I should just stick with lemon fry pies!
oh my! I want a piece! This is my favorite pie, and my recipe is pretty close to yours. I always leave out the lemon peel too, ’cause it makes it too strong. And I’m like you–sometimes the meringue turns out, sometimes it doesn’t. I’ll have to try Elsie’s recipe.
Elsie, thanks SO much for the No Weep Meringue recipe! I’m definitely going to try it next time! Sounds like a bit more work, but you had me at ‘turns out nice every time’ and ‘satiny’.
Lemon pie is something that is not our favorite, but using a fresh squeezed lemon…now THAT sounds lovely! ????
I might have to try this sometime I have a lemon on hand!
The peanut butter pie was delicious!!!
This looks FANTASTIC!!!!!!! Bookmarking for sure.
i make lemon mer. pies at the restaurant i work…they are my favorite kind to make..at first i had a hard time with the meringue…but now i love it! in fact i made 3 this morn!
Yes Kay, it is more work but it is well worth the extra time!
I DREAMED of Lemon Meringue Pie last night! I was looking over your site before I went to bed. Looks very yummy. WIll have to try it.
Lemon pie is one of our family’s favorites. As for the meringue. We love them to “weep”! The little drops of syrup on top are an added bonus!
Oh that pie looks fabulous!!! I am going to have to make this very, very soon. Yours turned out absolutely beautiful!!
This is my favorite kind of pie. I’m going to try making this friday. Yum.
I’m enjoying following your posts. I had to stop being a silent follower and tell you I was asked to make a Raisin Cream Pie for a customer and my thoughts went to the meringue. Then I thought of your lovely looking pie and said I’m going to look that up again and see how Kay did it. I thought the pie turned out lovely. Thansk for your timely post.
PS we are enjoying the little Northwoods shed for our baking sales.
Okay. I can’t believe no one else asked about that pretty flower in picture? Did you do that and how? that is so cool! It looks like it is made from the lemon. Am I right? BTW, the pie looks wonderful too! ????
That is a perfect looking lemon meringue pie! Love your first picture with the plating and flower.
Hi, everytime I make merengue I
beat the eggwhites on high on my Kitchenaide until stiff peaks after adding 6 Tbsp. Sugar and 1/4 tsp. Cream of tarter with 3 egg whites. The merengue always falls once it cools. Should I increase the amount of cream of tarter?
Rick, try beating the egg whites and cream of tartar till soft peaks form, then very slowly add the sugar while it’s beating. After the sugar is added, let it beat another minute or so, and it should be perfect.
Having said that, I’m not a meringue expert. ????
Roxanna, you asked about the rose. Yes, it’s made out of lemon peel… peel a lemon in one big long strip with a vegetable peeler. Then simply roll it up like you would roll up some leftover ribbon and tuck the end underneath and set it on the plate. Add some mint leaves or real rosebush leaves. I also put these roses on fruit trays for garnish, either among the fruit or in the corner on top of the dip.