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Old Fashioned Lemon Pie

Old Fashioned Lemon Pie

Pat

Pat

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  3. Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  4. Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  5. Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  6. To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  7. Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
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Reviews

Deludebar
72

Deludebar

12/24/2007

Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture, you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed, it will be thick enough to pour. The meringue also takes a long time to whip, so it is best to use an electric mixer. Also, egg whites whip better into meringue when they are at room temperature.

Nicole C.
71

Nicole C.

10/16/2003

Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs?

MOUNTAINMAMMY
34

MOUNTAINMAMMY

8/4/2003

This is the best lemon pie recipe I've tasted!!! I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also, I dont have a double boiler but it cooks fine in a pan if you stir continually and watch the temperature. YUM!! Thank you for adding it!!

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