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Very Lemony Meringue Pie Recipe

Very Lemony Meringue Pie Recipe photo by Taste of Home

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As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouthwatering family pie recipe.—Betty Bradley, Sebring, Florida

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Very Lemony Meringue Pie Recipe

Prep: 25 min. Bake: 20 min. + chilling

Yield: 6-8 Servings

25 20 45

Ingredients

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 pastry shell (9 inches), baked
MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

Directions

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.
In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
Spread evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 376 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 186 mg sodium, 62 g carbohydrate, trace fiber, 4 g protein.

Originally published as Very Lemony Meringue Pie in Country Woman July/August 2001, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Very Lemony Meringue Pie

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Reviewed on Mar. 12, 2011 by lilli2

Anyone having troubles getting the filling to set up... just omit the butter. I did, and it came out perfect...

Reviewed on Mar. 12, 2011 by lilli2

Fantastic! very tart, just the way I we like it!

Reviewed on Apr. 12, 2010 by angiemcdougal

This is a very yummy pie! I used fresh lemons right off the tree, in CA. I have made this twice. The first time, I used regular vanilla in the meringue, it turned it brown. I recomend clear vanilla, and perharps cutting down on the lemon juice to 3/4 cup. I followed thre receipe & it is a little runny, with the 1 cup, so I cooked it a bit longer after adding the lemon. That seemed to help. I also used Bakers Sugar. (it is a much finer grain sugar for the meringue and it turned out much better than the first pie) I also prefer the Pillsbury pie crust that is found in the refrigirated section. (red box and comes 2 to a box, just unroll and place in your own glass pie dish. No one will ever know it is boughten!) Good luck and enjoy! :@)

Reviewed on Apr. 09, 2010 by angiemcdougal

This is a wonderful receipe! I would however omit the vanilla in the meringue, for the fact that it turned it brownish instead of a beautiful white. I would also add a dash or two of yellow food coloring to brighten up the lemon. It is a wonderful sweet and tangy pie and my family loves it! Would definatly make again.

Reviewed on Nov. 20, 2008 by THECOOK1

I followed this receipe to the letter and it did not come out very well. The filling did not set up. When I cut into it, the filling runs all over the place. Was very embarassing.