Luscious Lemon Meringue Pie
By
Every Thanksgiving, I make my husband’s very favorite pie, which is Lemon Meringue. He loves the tart-tang and so do I. This pie delivers just the right amount of tart and tang, without providing too much of a mouth pucker or being too sweet. It is a perfect blend of sweet and sour.
Luscious Lemon Meringue Pie
7 TB Cornstarch
1 ½ Cups Sugar
¼ tsp. Salt
1 ½ Cups Hot Water
3 Egg Yolks, Beaten
½ Cup Fresh Lemon Juice
Grated Lemon Rind of 2 Lemons
2 TB Butter
Mix cornstarch, sugar, and salt thoroughly in saucepan. Add hot water and cook over high heat, stirring constantly, until thick and clear. Remove from stove and add beaten egg yolks. Return to stove and cook at low heat, stirring constantly for 6 minutes. Take off stove and add lemon juice, lemon rind, and butter. Cool. Pour into cooled baked pie shell. Top with meringue.
Meringue
3 Egg Whites
¼ tsp. Cream of Tartar
6 TB Sugar
1 TB Fresh Lemon Juice
1 tsp. Grated Lemon Rind
Beat egg whites and cream of tartar until stiff, gradually adding sugar, lemon juice and lemon rind. Spread on pie. Bake at 400?F until golden brown.
One of my childhood favorites! thanks for the inspiration and recipe…now i will make it for my children!
OH, I am so glad! I hope you enjoy it.
I tried your recipe turned out very good in appearance but seemed bitter can you recommend something to offset the bitterness
I’ve never ever had it be bitter. Do you mean extra sour? If that is the case, then try adding more sugar to taste.
But bitter? I’m perplexed by that. I’ve made this for years and never ever had anyone say it was bitter.
The bitter is given by the white part of the lemon zest. You probably grated too deep and got the white part of the rind in your custard. You should always try to just grate the upper yellow layer of the rind, which is very thin, and the only way to do this is to be very delicate
Oh, that is a great thought on why it might have been bitter. I didn’t even think about the pith (white part of the rind) possibly being the problem. Thanks Raffaella!
You’re welcome! Thanks for teaching me a new word, pith. As you can well tell I’m not a native English speaker (in fact I’m Italian). I will try your recipe, and this will be my very first attempt on lemon meringue pie. I’ll let you know the result! Have a nice weekend
I can’t not het my meringue stiff what am I doIn wrong
You most likely are not beating it long enough.
I enjoyed viewing your blog and I will be back to check it more in the future so please keep up your good quality work. I love the colors that you chose, you are quite talented!
[...] Luscious Lemon Meringue Pie [...]
[...] Monday-Lemon Chicken, Spinach, Cheesy Salad, Lemon Meringue Pie [...]
What size pie pan should I use? Three egg whites seems to be a little too small for a pie of the size of the one in the picture.
Just a standard pie pan.