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My review
Lemon Meringue Pie III
Rhonda
"Wonderful lemon meringue pie from one of our local restaurants."
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Ingredients
servings 383Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
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Reviews
Read all reviews 302377 Ratings
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Most helpful positive review
11/17/2007
I have been making Lemon Meringue pies for many years, trying different recipes, following the "directions" to top the pie with meringue when the filling was hot...and you know what? Topping the...
Most helpful critical review
11/25/2010
Followed this recipe TO THE LETTER. Was rewarded with a gloopy, gloppy lemon Thanksgiving soup! Had some misgivings about folding some of the meringue into the filling and I wonder if this is wh...
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11/17/2007
I have been making Lemon Meringue pies for many years, trying different recipes, following the "directions" to top the pie with meringue when the filling was hot...and you know what? Topping the...
4/15/2002
Excellent flavor; I also used slightly less sugar than the recipe states for a little more intense lemon flavor. I don't think I'd made a lemon meringue pie before and I was extremely pleased w...
1/13/2007
This was delicious! As a previous reviewer stated about meringue, don't follow the directions to let the lemon custard cool before putting on the meringue. To achieve a perfect seal, you must ...
11/6/2006
This pie was amazing! I actually have a ponderosa lemon tree (it gets lemons the size of grapefruits) and my first lemon was ripe. I wanted to make something using it and found this recipe. E...
9/7/2006
Look no further for an awesome Lemon Merangue Pie. I read the reviews before I made this, but decided not to alter the original recipe at all and it turned out wonderful! My husband liked it, ...
5/26/2005
This waS VERY GOOD, HOWEVER I EXPERIENCED SOME OF THE SAME PROBLEMS AS FAR AS THE RUNNYNESS(IS THAT A WORD?) ANYWAY, DESPITE THAT IT WAS REALLY GOOD. tHE SECOND TIME I MADE IT I LET THE FILLING ...
12/5/2005
Everyone at my work said this was a wonderful restaurant tasting pie. The only problem I had was were it says mix cornstarch and 1/3 cup water to make a smooth paste. There was no such thing as ...
5/27/2003
I made this over the weekend for my daughters' best friends birthday, as it's her favorite. I took MARIAHAN'S advice and did not cool the sugar mixture before adding the rest of the ingredients....
12/23/2001
This was my 1st lemon meringue pie in 25yrs. The recipe was easy and my pie turned out beautiful. This pie is so good that I could eat the whole thing. My family loved it.