Savory Lemon Meringue Pie
Total TimePrep: 30 min. Bake: 30 min. + chilling
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold water
- 1-1/2 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1/3 cup lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
- Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
- For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, zest and extract until butter is melted. Pour hot filling into crust.
- In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts1 slice: 462 calories, 17g fat (5g saturated fat), 87mg cholesterol, 275mg sodium, 72g carbohydrate (46g sugars, 1g fiber), 5g protein.
Dec 12, 2015
I just made this pie and it came out perfect. I'm not sure why the previous reviewer's filling didn't thicken....maybe old cornstarch? Anyways, it was my first lemon meringue pie and will definitely be my go to recipe :-)
Nov 30, 2015
I'm not sure why the previous rater had problems with this one. I have made this a couple of times, most recently for this Thanksgiving, I know it's odd but my son really wanted one. They have all turned out great. The filling is nice and firm but not too "bouncy" like you can get with some. I'm wondering if she didn't simmer it long enough on the stove. With that much flour and cornstarch it should be nice and thick. The crust always turns out tender and golden. It's a great recipe and easy to do. I highly recommend this one.
Nov 25, 2015
This is, by far, the absolute WORST Lemon Meringue Pie recipe I have ever tried. The filling was watery and NEVER, EVER thickened up, no matter how long I cooked it. OK, I thought, maybe it will thicken when it cools. NOPE. I ended up with Lemon Meringue Soup!! And, one other very impt thing: if you 'blind bake,' which you are supposed to do with a pie containing a liquid filling, re-baking this crust another 12-15 minutes, serious OVER-bakes this crust to the point of being hard! Forget this recipe and find a better one. I am so angry at the loss of time and resources attempting this loser!!
May 9, 2015
this is a dish, even the presidents dined at there tables with. it is beautifulll, delicious and so yummie. this recipe is made so well. the picture of it says "come and get it"
Mar 19, 2008
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Aug 6, 2007
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Feb 16, 2007
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