Carolyn's Lemon Meringue Pie

Carolyn's Lemon Meringue Pie

Ready in 3 hours

A delcious and Zesty treat for the summer or anytime!

"Made this for my husbands birthday since lemon is his favorite. Chose this recipe because my daughter's(who is off to college and couldn't join us) name is Carolyn. OMG this was amazing! It is now in my favorite box and is a new fav of mine"

- Sharnelle

Top-ranked recipe named "Carolyn's Lemon Meringue Pie"

4.5 avg, 12 review(s) 70% would make again

Ingredients

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1 Pie crust; bottom only
1 tablespoon Flour
3 tablespoon Cornstarch
1 cup Sugar
1/4 teaspoon Salt
1 1/2 cup Water
2 tablespoon Butter; into custard
1/2 cup Fresh lemon juice
1 tablespoon Lemon zest; very fine - loose
4 Egg yolks; lightly whipped
5 Egg whites; whipped
5 tablespoon Sugar; for egg white
1/2 teaspoon Vanilla; in custard
1 teaspoon Fresh lemon juice; in whites

Original recipe makes 8 Servings

Servings  

Preparation

Preheat oven 425 / Prick with a fork and cook pie shell for 10 mins. Set aside.

If making your own pie shell use: 1.25 C flour, 1/2 C Crisco, 5 TBS cold water.

Separate egg yolks from the whites in separate bowls.

Put the whites in the fridge until needed.

Beat egg yolks lightly and set aside.

Mix flour, corn starch, salt, sugar, water, and lemon juice in a pot.

Bring the mixture almost to boil, stirring constantly. Mix a little of the hot mix into the egg yolks. Gradually add the egg yolks to the rest of the hot mixture in the pot and bring to a boil stirring constantly. You should have a thick custard consistency

Turn off heat and blend zest, vanilla and butter into the hot custard. Set aside.

Add teaspoon of lemon juice to whites and beat until foamy a minute.

Gradually start adding the 5 tablespoons sugar and continue beating until you have hard peaks. About 5 mins.

Pour hot mix into shell and spoon egg whites over the top right away.

Make wavy peaks of white starting from the center working out to the crust.

Bake at 340 degree oven for about 15 minutes until golden brown

Remove from oven and let cool in room 30 minutes, or until near room temperature.

IMPORTANT: Refrigerate for at least 2 hours until totally chilled before serving.

Enjoy! Carolyn and Ken <3

Notes

If you want a more thickened custard, add an additional tablespoon of Corn Starch.

Credits

Added on Award Medal

photo by Lilmomma101 Lilmomma101

photo by Megz0309 Megz0309

By Carolyn photo by carolynsteere carolynsteere

photo by carolynsteere carolynsteere

photo by KenJams KenJams

Calories Per Serving: 281 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Carolyn's Lemon Meringue Pie

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Just updated. It's perfect. Enjoy!
KenJams 3 months ago
The butter and vanilla is added after you cook the lemon mixture. Right before you put it in the pie shell!
CJButterfly 1 year ago
sammyblood 1 year ago
conoli107 1 year ago
Instructions not well written and turned out very soupy. Be sure to know when to add the zest, the recipe does not say. Would not try this one again.
Jaxboss 2 years ago
Made this for my husbands birthday since lemon is his favorite. Chose this recipe because my daughter's(who is off to college and couldn't join us) name is Carolyn. OMG this was amazing! It is now in my favorite box and is a new fav of mine
Sharnelle 2 years ago
Delicious! This recipe is so easy to follow and tastes great. I did not use the butter and am guessing it was for the base?
Bluedq 2 years ago
suzannemarie8 ea= each Pie is delish!!!!
teeda 2 years ago
This looks yummy! Gonna make it for my friends birthday. It's his favorite. BTW, 'ea' means each. Things that have no real measurement are referred to as 'each'.
Claricemohle 3 years ago
This was absolutely delicious. I would love to make it again and this recipie just gets the taste perfect. Just wondering though; where does the butter come in?
Adamlev 3 years ago
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