Monday, November 25, 2013

Lemon Meringue Pie

Updated and Revised March 2020

This is a vintage recipe from my Great-Grandmother on my dad's side. She was an excellent baker and this made from scratch Lemon Meringue Pie is the only one we serve in our family.

It's the perfect tart and sweet dessert, excellent during the winter citrus season when you want something bright and cheerful, but also lovely for Easter or any other special occasion.

It's also a favorite of our daughter-in-law, and we have a lot of requests here for "favorites," do you? This one wants Lemon Meringue, another wants Pumpkin, the other Pecan, and another Apple. As is the "norm" here, they all get their favorites.

2 cups sugar
6 tbsp. corn starch or cook-type Clear Jel
pinch salt
2 lemons
2 cups water
4 eggs (farm fresh if you can)
1 tbsp. butter

1 1/3 cups flour
1/2 tsp. salt
1/2 cup lard (can use shortening)
3-4 tbsp. cold water (ice water works best)

Crust:  Preheat oven to 475 degrees. In a large mixing bowl, mix flour and salt. Add shortening and cut in with pastry blender or fork until it resembles coarse crumbles. Add water and mix with a fork until the dough forms a ball, being careful not to overwork the dough.

Turn out onto a floured board, and roll out into a large circle (big enough to fit into 10" pie pan). Trim excess and crimp edges using the tines of a fork dipped in flour all around the pie pan. Bake in a preheated 475-degree oven for 8-10 minutes or until lightly browned; remove from oven and allow to cool.

Filling:  In a large saucepan, mix together sugar, cornstarch, and salt. Stir in water, the juice of 2 lemons, and the grated zest (rind) of one lemon. Separate egg yolks (reserving egg whites), beat yolks, and add to saucepan; stir in 1 tbsp. butter.

Heat over medium-high heat, stirring frequently until the mixture bubbles, begins to softly boil and thickens; continue cooking for one minute. Pour into cooled pie shell.

Meringue:  In a large mixing bowl, add reserved egg whites and 4 tsp. cold water. Using a mixer, whisk/beat egg whites slowly adding 1/4 cup sugar and continue to whisk/beat until stiff peaks form. Spoon meringue on top of pie, smoothing to the edges.

Using the back of a spoon, form some peaks with the meringue. Bake in 350 oven 15 minutes or until meringue is lightly browned. Remove from oven and allow to cool. Chill in refrigerator.

Cook's note - If you don't have time to cool the pie shell, you can proceed with adding the filling to the pie shell, topping with meringue and baking.

Yield:  One 10" pie

Also seen on Meal Plan Monday - Thanksgiving Desserts

Also seen on Meal Plan Monday Thanksgiving Edition



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