Plenty Sweet Life

Grandma's Recipes One By One!

Lemon Meringue Pie

on April 8, 2016

My middle child is a lemon lover. This year for her birthday, she requested a Lemon Meringue Pie instead of a birthday cake. How convenient – Grandma had a Lemon Meringue Pie recipe! Grandma and her sisters must have really loved lemon, because between them, there are a LOT of lemon recipes. Maybe they made so many lemon recipes because chocolate was more expensive (during the Great Depression) than lemon juice, but I also don’t think these girls used real lemons – I think they used the stuff in the bottle. I have to say, some of these lemon recipes are delicious and REALLY lemony, when you use real lemons. I would never use the bottled stuff, but that’s just me. This recipe is so easy and so delicious, I’ll never use any other recipe for Lemon Meringue Pie again.

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This is really good pie.

Here is the recipe as I made it:

Lemon Meringue Pie

Prepare one baked pie shell (I used the recipe here, but made it for only one crust).

Filling:

In a 2 quart saucepan combine:

1 1/2 cups sugar

1/3 cup cornstarch

1 1/2 cup cold water

1/2 cup lemon juice

5 egg yolks (reserve the whites for the meringue)

Stir until smooth.

Add:

2 Tablespoons butter

Cook on high until mixture thickens and boils (7 1/2 to 8 minutes), stirring 2 or 3 times (I stirred pretty much continuously).

Stir in:

1-3 teaspoons lemon peel (I just used the peel of 1 lemon).

Let stand uncovered 15 minutes, stirring occasionally.

Pour into baked pie shell.

Meringue:

Beat on high speed:

5 egg whites

1/4 teaspoon cream of tartar

Add:

1/2 cup sugar – 1 Tablespoon at a time

Beat in:

1 teaspoon lemon juice

Cover filling – touching crust – with meringue.

Bake at 325 degrees for 25 minutes to brown meringue.

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Before and after boiling the lemon filling – you can see how thick it gets. This filling would be good for anything you would use lemon curd for: tarts, scones, as a layer cake filling.

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The recipe makes a pretty big pie. When the filling is done, it’s too thick to strain through a sieve, so watch for bits of egg white that may need to be removed.

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Before and after baking the meringue – so pretty!

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This is an easy pie to make – it’s a great recipe.

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The filling is nice and firm and holds up well.

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The meringue is soft and fluffy and sweet. The filling is tangy and tart and so delicious. This really is a great pie. It’s quick and easy and so good! It makes a great dessert for any occasion – even a very special occasion, like a birthday for a very special person! You’ll be happy with this pie – our birthday girl sure was!!

 

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3 responses to “Lemon Meringue Pie

  1. […] and it sounded like another easy one. When getting ready to make this, I knew that I have done a Lemon Meringue Pie post here already (I shared it in my last post), so I thought I’d better check that recipe […]

  2. […] to break off what you need when it is frozen flat. Use this over the summer to make Lemonade, Lemon Meringue Pie, or Lemon Meringue Pie […]

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