Lemon Meringue Pie Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 382
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 92 mg
  • Sodium:
  • 172 mg
  • Carbohydrate:
  • 67 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g


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Lemon Meringue Pie

Grandma's Great Desserts Cookbook

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 15 min.

Ingredients:

  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • Dash salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/3 cup fresh lemon juice (about 3 lemons)
  • 2 teaspoons grated lemon peel
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions:

In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.
    For meringue, beat egg whites, vanilla and cream of tartar in a mixing bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
    Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.


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