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My review
Grandma's Lemon Meringue Pie
Emilie S.
"This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk."
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Ingredients
40 m servings 298Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2k2837 Ratings
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Most helpful positive review
9/23/2005
This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 t...
Most helpful critical review
3/17/2012
Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to...
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9/23/2005
This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 t...
6/7/2005
Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent bu...
12/21/2002
Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour...
10/24/2007
Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn't clear on was the amount of lemon juice to us...
1/21/2007
this pie was fantastic...after two tries of making it. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). also, it made kind of a gelatinous, almost clea...
7/1/2003
I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. The ones I've tried were either sour or gummy or both. A friend requested a lemon pie so I gave it a sho...
3/17/2012
Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to...
10/18/2010
If you are even thinking about making this pie, READ THIS REVIEW!! This pie is fantastic! Wonderful lemon flavor, as it's just the right balance of sweet and tart. However, I did make a few m...
9/21/2008
This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes...