Lemon Meringue Pie III226 Reviews
“Wonderful lemon meringue pie from one of our local restaurants.” - by Rhonda
Original recipe yields 1 - 9 inch pie
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Amount Per Serving (8 total)
- 383 cal
- 12 g
- 66.7 g
Based on a 2,000 calorie diet
Reviews (226)Rate This Recipe
"I have been making Lemon Meringue pies for many years, trying different recipes, following the "directions" to top the pie with meringue when the filling was hot...and you know what? Topping the pie w..." See morehen it's hot is the WORST possible suggestion EVER!!!! It will always weep if you do this...ALWAYS. FINALLY I figured out a fool proof way to get the meringue NOT to weep: Allow the filling to cool at room temperature until completely cooled and firm. And NEVER put the pie in the fridge. Once it's cooled, make your meringue. Be sure to have the meringue cover the pie to the crust completely and then place it in the oven at 350 degrees (immediately) for 10-15 minutes or until the meringue is brown (careful, keep a close eye on it, because the meringue can go from "brown" to "black" very quickly--especially if you are someone who likes to have "peaks" in your meringue.) Now, once the pie comes out of the oven let it cool completely at ROOM TEMPERATURE...NEVER place a Lemon Meringue Pie in the fridge UNLESS you want it to weep and get all watery. I don't know where this urban legend about covering a hot filling with meringue started, but it's WRONG, WRONG, WRONG!!!!! "
"Excellent flavor; I also used slightly less sugar than the recipe states for a little more intense lemon flavor. I don't think I'd made a lemon meringue pie before and I was extremely pleased with th..." See moree way this one turned out; I will definitely use this recipe again! Some notes to prevent shrinkage of the meringue and "weeping" (extra moisture under the meringue. (These tips are from a section on preparing meringue in one of my cookbooks.) Don't let the lemon filling cool too much; instead of putting it in the refrigerator til lukewarm, after preparing it make the meringue and spoon the designated amount of meringue into the hot/very warm lemon mixture. Spoon the filling into the baked pie crust, and cover with the remaining meringue while still very warm. Make sure to spread the meringue well, to the edges, touching the crusts. These steps should prevent the meringue from shrinking away from the crust and getting soggy underneath!"
"This was delicious! As a previous reviewer stated about meringue, don't follow the directions to let the lemon custard cool before putting on the meringue. To achieve a perfect seal, you must add me..." See moreringue while the filling is still warm. Use the "Meringue II" recipe from this site -- it's a perfect meringue recipe. Everyone who ate this wanted a second piece. The consistency was awesome."
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