After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.
(Original Source: AllRecipes.com: “Grandma’s Lemon Meringue Pie”)
- 1 cup white sugar
- 2 Tblp. all-purpose flour
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 Tbsp. butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 Tbsp. white sugar
- 1 tsp. vanilla for meringue
- Pre-heat oven to 350 degrees.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt.
- Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
- Stir in butter.
- Place egg yolks in a small bowl and gradually mix in 1/2 cup of hot sugar mixture.
- Bring to a boil and continue to stir constantly until thick.
- Remove from heat.
- Pour into baked pastry shell.
- In a large glass or metal bowl, whip egg whites until foamy.
- Add sugar and vanilla gradually, and continue to whip until soft peaks form.
- Spread meringue over pie, sealing the edges at the crust.
- Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.
- Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.