Lemon meringue pie has always been a family favorite – a special dessert that we often had on holidays. We loved it, yet, I never had the courage to try making one myself. I’d heard that meringue was difficult to make. Convinced that was true, I never even made the attempt.
Last fall, I took a pie baking class from my neighbor. Lorane is an amazing baker. So good, in fact, that she is affectionately called “The Pie Lady.” She taught us how to make a Dutch Apple Pie and a Lemon Meringue Pie. My expectations were that the apple pie I’d make would be great but the lemon pie, not so much.
Boy, was I wrong! The lemon pie turned out so perfect that it didn’t make it past the night. My husband and I ate the whole thing. No joke!
The only glitch I ran into with this pie was carting it home. We had to bring our own saucepans and mixing bowls with us to class. I had them in a laundry basket (yes, I really do use laundry baskets to cart just about everything.)
The apple pie was well set but the lemon pie was not cooled yet so it slide around a bit. See the edges (above?) Looks a little sloppy? You’d think I’d baked it on a ship! But, oh, did it taste great.
Lemon Meringue Pie Recipe
Ingredients – Lemon Pie Filling
2 1/4 cups sugar
1/2 cup cornstarch
2 1/4 cup water
4 egg yolks, beaten
1/4 cup lemon juice
1 T. grated lemon rind
4 T. butter
Ingredients – Meringue
4 egg whites, room temperature
1/4 tsp. cream of tartar
8 T. sugar
1 tsp. vanilla
4 egg whites, room temperature
1/4 tsp. cream of tartar
8 T. sugar
1 tsp. vanilla
Directions
Lemon Pie Filling
Lemon Pie Filling
Cook sugar, water and cornstarch in a saucepan on medium heat.
Stir gradually until mixture thickens and boils.
Boil 1 minute.
Remove from heat and pour 1/2 of the mixture into the bowl of pre-beaten egg yolks.
Add that back into the saucepan with the rest of the mixture, blend and boil 1 more minute.
Add butter, lemon juice and lemon rind.
Pour mixture into your baked pie shell and cover with meringue.
Preheat oven to 400°
Meringue
Beat eggs and cream of tartar until frothy.
Gradually Beat in sugar, a little bit at a time, continue beating until stiff and glossy.
Pile meringue on filling, seal edges and swirl.
Bake until golden brown, don’t overbake.
Cool gradually, keeping your pie away from drafts.
Slice and serve!
Gradually Beat in sugar, a little bit at a time, continue beating until stiff and glossy.
Pile meringue on filling, seal edges and swirl.
Bake until golden brown, don’t overbake.
Cool gradually, keeping your pie away from drafts.
Slice and serve!
Two More Great Pie Recipes:
Many thanks to Lorane Fusare, “The Pie Lady”
Best baker and teacher ever.
Note: This author is an Amazon affiliate. Anything purchased from Amazon through Ducks ‘n a Row will result in a small commission for me. In advance, “thank you!” … Sinea
Photo credits:
Whole lemon meringue pie and peach pie by Sinea Pies
Slice of lemon meringue pie: Wikimedia Commons
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