This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Pat
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.

  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.

  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.

  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.

  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.

  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts

287 calories; 9.7 g total fat; 84 mg cholesterol; 219 mg sodium. 48 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2007
Unlike the chiffon pies that so many enjoy I find this one not as tart. This is like the one on the side of a major selling cornstarch but since I buy generic I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed it will be thick enough to pour. The meringue also takes a long time to whip so it is best to use an electric mixer. Also egg whites whip better into meringue when they are at room temperature. Read More
(77)

Most helpful critical review

Rating: 2 stars
10/16/2003
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs? Read More
(78)
55 Ratings
  • 5 star values: 25
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
12/24/2007
Unlike the chiffon pies that so many enjoy I find this one not as tart. This is like the one on the side of a major selling cornstarch but since I buy generic I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed it will be thick enough to pour. The meringue also takes a long time to whip so it is best to use an electric mixer. Also egg whites whip better into meringue when they are at room temperature. Read More
(77)
Rating: 2 stars
10/16/2003
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs? Read More
(78)
Rating: 5 stars
12/24/2007
Unlike the chiffon pies that so many enjoy I find this one not as tart. This is like the one on the side of a major selling cornstarch but since I buy generic I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed it will be thick enough to pour. The meringue also takes a long time to whip so it is best to use an electric mixer. Also egg whites whip better into meringue when they are at room temperature. Read More
(77)
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Rating: 5 stars
08/04/2003
This is the best lemon pie recipe I've tasted!!! I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also I dont have a double boiler but it cooks fine in a pan if you stir continually and watch the temperature. YUM!! Thank you for adding it!! Read More
(39)
Rating: 4 stars
12/07/2003
I liked the freshness of the ingredients used in this recipe! I did alter the proportions of sugar to lemon and lemon rind so as to create a filling which had a more lemon-y flavor to it. I added more lemon juice and less sugar. Otherwise it's good recipe!:-) Read More
(19)
Rating: 4 stars
06/01/2011
Patience is the key here. I did modify the recipe after the fist go around for my family it was too sweet and not lemony enough. Since the first pie I use the following modifications: 1. Cook directly on the burner and whisk almost constantly let the mixture boil for two minutes while whisking constantly so as to not burn (it takes a while). 2. Reduce the sugar to cup. 3. Increase lemon juice to cup. 4. Use 2 Tablespoons lemon zest. Cooling the mixture before placing it in the crust is essential. The four stars is for the recipe as written before my modifications. Read More
(16)
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Rating: 5 stars
12/11/2002
This is the BEST Lemon Pie recipe I have ever used. I have used the recipe several times with consistantly GREAT results! It is always a hit at Easter and family reunions. Read More
(11)
Rating: 5 stars
10/09/2002
This pie turned out beautifully and was delicious. Read More
(11)
Rating: 2 stars
11/14/2006
This recipe was forgetable.... Read More
(7)
Rating: 5 stars
11/24/2011
Just made this. Had to look up recipe as the one I usually use on the side of cornstarch box went out when I put cs in glass container. Licking the kettle it seems a bit tart...added 1/4 c more sugar. Even goofed and put all but butter in sauce pan...cooked very slow. Turned out GREAT!! Nice tang with swetness. I'll save and make again! Happy Thanksgiving to all the other Mad cooks!!! Read More
(6)