Lemon Meringue Pie Recipe

From the Kitchen of Cheryl Qualls

The recipe for pie crust can be found here.

Ingredients

  • One baked 9-10 inch pie crust
  • Lemon Filling:
    • 1 cup sugar
    • 1/3 cup cornstarch
    • 1/4 teaspoon salt
    • 1/2 cup lemon juice
    • 1/3 cup cold water
    • 3 egg yolks (reserve the egg whites for the meringue)
    • 1 tablespoon butter
    • 1 1/2 cups boiling water
    • 1 1/2 teaspoons grated lemon rind
  • Meringue
    • 3 egg whites, at room temperature
    • 1/4 teaspoon cream of tartar
    • 1/3 cup sugar

Directions

  • Prepare the baked piecrust. The crusts for the lemon meringue pies have to be baked first. I use glass pie plates with a nice high side (10" deep dish). After I get the dough in the pie plate I pinch up the sides to "flute the edge" Then I take a fork and stab the bottom of the crust about every 1/2 ". Next I take about 1 cup of dried beans (navy, pinto, whatever I've got) and put them in the bottom of the pie plate to act as weight to keep the bottom of the crust flat. Bake in a hot oven (425) about 12 minutes or until lightly browned. Cool completely before adding the lemon custard and meringue.
  • Prepare the Lemon Filling: In a 2-quart saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon juice and cold water.
  • In a medium bowl, beat the egg yolks. Slowly beat the lemon mixture into the egg yolks; pour the mixture back into the saucepan. Stir in the butter and boiling water.
  • Heat the lemon mixture to boiling over medium-high heat, stirring constantly. Reduce the heat to medium, and boil just 1 minute. Stir in the lemon rind. Pour the lemon filling into the piecrust.
  • Prepare the Meringue: Heat the oven to 350. In a medium-size bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the lemon filling, swirling the top and sealing to the edge of the crust.
  • Bake the pie 10 to 12 minutes, or until the meringue is golden brown. Cool on a wire rack.
  • Note: Custard pies must be kept cool. Either refridgerate them or keep them on a cool porch to avoid spoilage.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 12-Apr-2006. All rights reserved.