I love lemon meringue pie. It is a refreshing pie to serve in the heat of summer. Homemade is far better than store bought although you can use a frozen pie shell. The recipe is one I’ve had for years and make often.
According to the Food Timeline site lemon flavored custards, puddings and pies have been enjoyed since medieval times. Meringue was not perfected until the seventeenth century. The modern lemon meringue pie is an invention of the nineteenth century.
- 1 cup of sugar
- 3 tablespoons of cornstarch
- 1 ½ cups of water
- 3 egg yolks, slightly beaten
- 1 tablespoon of grated lemon rind
- ¼ cup of lemon juice
- 1 tablespoon of butter
- 1 baked 9 inch pie shell
- 3 egg whites
- 1/3 cup of sugar
Make and bake a 9 inch pie shell using your favorite pastry recipe. Set the pie shell aside to cool while you make the filling.
Mix 1 cup of sugar and the cornstarch together in a 2 qt. sauce pan. Add the water gradually until the mixture is smooth using a whisk. Stir in the egg yolks. Stirring constantly with a wooden spoon, bring to a boil over medium heat and boil 1 minute. Remove from the heat. Stir in the lemon rind, the lemon juice and the butter. Cool. Pour the filling into the pie shell.
Using a mixer beat the egg whites until foamy in a small bowl on high speed. Add 1/3 cup of sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff. Spread the beaten egg whites around the edge of the filling, touching the crust, and then fill the center with the remaining egg whites.
Bake in a 350 degrees F. oven for 15 minutes. Cool at room temperature out of drafts. Refrigerate.
Don’t forget to prick the bottom and sides of the pie pastry before baking.
For ease in slicing, dip the knife blade in warm water before making each cut.
The filling can be layered in a tall dessert glass with whipped cream for an easier dessert.