Pie, Lemon Meringue - BigOven 5118
Pie, Lemon Meringue

Pie, Lemon Meringue

Ready in 1 hour
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Pie, Lemon Meringue"

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Try this Pie, Lemon Meringue recipe, or contribute your own. "Mitchs fav" and "Desserts" are two tags used to describe Pie, Lemon Meringue.

"This recipe is a keeper. I was very pleased with the results. The meringue top was just "the icing on the pie""

- Watsons60

Ingredients

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3/4 c Fresh Lemon Juice
1/3 c Cornstarch
rind of 1 lemon; grated
1/3 c Flour
1/4 ts Salt
2 c Boiling water
2 1/4 c Sugar
6 md Eggs; separated
2 tb Butter
Sugar; Additional, for dusting
1 10-Inch Graham Cracker Pie

Original recipe makes 8

Servings  

Preparation

1. Preheat oven to 375? 2. In a large mixing bowl lightly beat the egg yolks, lemon juice, and rind. 3. Into a saucepan shift together 1 1/2 cups of the sugar, the cornstarch, flour, and salt. Set the pan over very low heat and gradually add the boiling water stirring constantly until the mixture thickens. 4. Stir the flour, cornstarch, and water mixture into the egg mixture a little at a time. 5. Pour back into pan the saucepan, and cook again over medium to high heat until mixture thickens to a point that the bottom of the pan is visible when a wooden spoon is pulled across the bottom. 6. Remove from heat, blend in the butter. Let the filling cool until luke warm. 7. Spread filling into a 10 inch graham cracker or 10 inch baked pie shell. 8. In a mixing bowl beat the egg whites until soft peaks form, add the remaining 3/4 cup sugar 1/4 cup at a time, continuing to beat until stiff peaks form. 9. Spread meringue over top of pie insuring it touches the edge of the crust all the way around the pie. 10. Set the pan in the oven and cook 25 minutes or until the meringue is delicately browned. 11. Let pie cool before serving. HINT: After meringue is spread on pie, take a spatula and lay it on the meringue and lift it straight up. Do this all over the pie to form decorative peaks. If you sprinkle it with sugar the cooked pie will have pretty little brown droplets formed by the melted sugar. If you use confectioners sugar add 2 Tsp vanilla NOTES : If you like the tangy taste of lemon youll love this pie. Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" on Nov 12, 1997

photo by annelily2000 annelily2000

photo by Kimwood1975 Kimwood1975

Lemon Meringue Pie photo by over8 over8

Calories Per Serving: 996 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It is taxing to make but worth it. Do not try to hand mix the meringue.
Kimwood1975 2 years ago
Worth the time it takes to make. My husband loved it!
annelily2000 2 years ago
This recipe is a keeper. I was very pleased with the results. The meringue top was just 'the icing on the pie'
Watsons60 2 years ago
This was a fabulous pie. It had a nice tangy filling and a light meringue.
rkcomeau 5 years ago
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