Lemon Meringue Pie Recipe

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Southern Lemon Meringue Pie

Lemon Meringue Pie Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 cup all-purpose flour
  • ½ teaspoon salt, plus pinch of salt, divided
  • 3 tablespoons chilled shortening
  • 3 tablespoons chilled butter, unsalted
  • ⅓ cup plus ½ teaspoon of lemon juice, divided
  • 4 tablespoons ice water
  • 1 ½ cups sugar, plus 8 tablespoons, divided
  • ¾ cups of cornstarch
  • 2 ½ cups water
  • ¼ cup of milk
  • 6 eggs, separated
  • 2 tablespoons lemon zest
  • 2 tablespoons butter
  • ¾ teaspoon cream of tartar
  1. Combine flour and ½ teaspoon of salt in med. size bowl. Using a pastry blender or fork, cut in chilled shortening and butter until mixture looks like crumbs. Add ½ teaspoon lemon juice. Add 4 tablespoons of ice water. Tossing, using a fork until crumbs are moistened. Roll dough into a ball and wrap with plastic wrap. Place in refrigerator for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. On a lightly floured surface, roll chilled dough into a 12 inch circle. Transfer to pie plate. Cook for 15 minutes. Let cool on a wire rack.
  4. Reduce oven to 350 degrees. In a large saucepan, combine 1 ½ cups of sugar, cornstarch, and pinch of salt. Stir in 2½ cups of water and milk. Cook on medium for about 8 minutes. Stir constantly until thick.
  5. In med. bowl beat egg yolks. Stir in ¼ of the hot milk mixture into beaten egg yolks. Pour egg yolks into hot milk mixture. Stir for 2 minutes. Remove from heat and stir in lemon zest and remaining ⅓ cup of lemon juice. Stir in 2 tablespoons of butter until melted. Pour into cooled pie crust.
  6. In med. bowl combine eggs whites and cream of tartar. Beat on high with electric mixer until foamy. Add remaining 8 tablespoons of sugar. Beat until stiff peaks form. Spread meringue over filling.
  7. Bake until meringue is lightly brown. About 8 minutes. Let cool on wire rack for 1 hour. Refrigerate for 3 hours before serving.

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