Those who love lemon meringue pie are always on the lookout for new recipes. Look no further – this is absolutely the best lemon meringue pie recipe ever – hands down! A pie is always a combination of all of its parts, but for lemon meringue pie the filling is key. This recipe makes the best filling; it’s so luscious and creamy. The rest comes together to make a simply delicious pie.
For some reason making a cream pie or meringue pie seems a little daunting. Recipes for meringue pies seem to run a little long and call for cooking the filling to a certain consistency, adding a little cooked filling to the egg yolks prior to combining the yolks with the rest of the ingredients – it makes it seem more complex than it is. Once you get used to the terminology and understand the necessity for adding cooked filling to the egg yolks, you won’t flinch at making these wonderful pies. (Adding a little of the hot filling to the egg yolks warms them and allows them to be stirred smoothly into the hot mixture. If you didn’t warm them first, they would have a tendency to curdle. This step is very common when making homemade puddings and pie fillings.)
The Best Lemon Meringue Pie Ever
Ingredients for the Best Lemon Meringue Pie:
- 9-inch pie shell, baked
- 1 ½ cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- Dash salt
- 1 ½ cups hot water
- 3 egg yolks, slightly beaten (save the whites for the meringue)
- ½ tsp. grated lemon peel
- 2 tablespoons butter
- 1/3 cup lemon juice (fresh is best)
- 3 egg whites
- ¼ tsp. cream of tartar
- ½ tsp. lemon juice
- 6 tablespoons sugar
Directions for making the Best Lemon Meringue Pie:
In a medium saucepan, combine the sugar, cornstarch, flour and salt. Blend in the hot water and bring to boil over high heat, stirring constantly. Reduce heat to medium; cook and stir continually for 8 minutes more. Remove from heat.
Stir a small amount of the hot mixture into the egg yolks, then dump the egg yolks into the rest of the hot mixture stirring constantly. Bring the mixture to a boil over high heat, stirring constantly. Reduce heat to low and cook and stir 4 minutes longer.
Remove from heat – add the grated lemon peel and butter. Stir until the butter is melted. Stir in the 1/3 cup lemon juice. Cool for 10 minutes. Pour the mixture into the baked pie shell and cool to room temperature. (It’s important to make sure it’s cooled to room temperature before adding the meringue, otherwise the meringue will shrink during the baking process.)
Meringue: Beat the egg whites with the crème of tartar and lemon juice until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form and sugar is dissolved. Spread the meringue over the filling, making sure to spread it to the edges of the baked pie shell (this is referred to as “sealing” the pie). Bake at 350 degrees for 12 – 15 minutes or until the peak are golden brown. Remove from the oven and cool to room temperature prior to serving.
(From Grandma Smith’s recipe collection)