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Lemon Meringue Pie

Grannys.kitchen's picture
I made this Lemon Meringue Pie last weekend for a change, when some unexpected guests visited. It was a tremendous success. Try this wonderful Lemon Meringue Pie recipe for yourself!
Ingredients
  Sugar 1⁄4 Cup (4 tbs) (Divided)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Lemon rind 5 Teaspoon, grated
  Salt 1⁄2 Teaspoon, divided
  Butter 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  9 inch baked pie shell 1
  Eggs 3 , separated
Directions

Preheat the oven to 350° F 10 minutes before the meringue is ready to be browned.
Reserve 6 tablespoons of sugar for the meringue.
Combine the remaining sugar with the cornstarch and 1/4 teaspoon of salt in a saucepan.
Add the water.
Stir until the sugar and cornstarch dissolve.
Cook over medium heat, stirring constantly, for 3 minutes or until the mixture is smooth and almost transparent.
Remove from the heat.
Beat the egg yolks and lemon juice together.
Add a little of the hot mixture, stirring constantly.
Pour the egg yolk mixture into the saucepan and cook, stirring constantly, until thick.
Remove from the heat.
Add the lemon rind and butter.
Mix well.
Place plastic wrap directly on the surface of the lemon filling to prevent a film from forming while it cools.
Cool completely.
When the filling is cold, spoon it into the Pie Shell.
Beat the egg whites and 1/4 teaspoon of salt until soft peaks form.
Gradually add 6 tablespoons of sugar and beat until stiff peaks form.
Pile the meringue on top of the filling.
Spread the meringue to the edges of the crust to seal and prevent shrinking.
Bake at 350° F for 12 to 15 minutes or until the meringue is lightly browned.
Cool the pie on a rack for at least 2 hours before cutting it.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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