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This Lemon Meringue Pie is absolutely delightful to pep up weekend family dinners. Enjoy as a fruit dessert, the Lemon Meringue Pie is sure to catch you by surprise and get you hooked to it.
  Sugar 1 Cup (16 tbs)
  Cornstarch 45 Milliliter (3 Tablespoon)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Cold water 75 Milliliter (1/3 Cup)
  Egg yolks 3
  Boiling water 500 Milliliter (2 Cups)
  Lemon juice 125 Milliliter (1/2 Cup)
  Grated lemon rind 1 Teaspoon
  Butter/Margarine 30 Milliliter (2 Tablespoon)
  Baked pie shell 1

Sift the first four ingredients together, then stir lightly.
Beat cold water and egg yolks together in the top of a double boiler and add dry ingredients.
Stir until smooth, then add the boiling water.
Set pan over hot water.
Cook and stir until thick and smooth, about 15 minutes or until no raw starch flavor is present.
Whisk in lemon juice, rind and butter.
Remove from heat and cool to room temperature, stirring occasionally.
Spread in a baked pie shell and cover filling to the edge with meringue.
Swirl and peak with the back of a spoon.
Sprinkle , with sugar to make cutting easier and bake at 375F (190C) for 10 minutes or until lightly browned.
Cool completely.

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Mother'S Lemon Meringue Pie Recipe