- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons plus 1/2 cup cold water, divided
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1-1/4 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups water
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1-1/2 teaspoons grated lemon peel
- 1/3 cup lemon juice
- 4 egg whites
- 3/4 teaspoon vanilla extract
- 6 tablespoons sugar
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold 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 to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
- In a small saucepan, combine sugar and cornstarch. Gradually stir in remaining cold water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until mixture is thickened and clear. Remove from the heat; set aside to cool.
- For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir 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. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
- In a large mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high. Beat in reserved cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 25 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Reviews forClassic Lemon Meringue Pie
"My son loves lemon meringue pie and he really loved this recipe."
"A bit too sweet for my tastes, and I would prefer less meringue and more filling, but those are my personal preferences. Gotvrave reviews at the picnic I attended."
"I did not use the pastry crust included with this recipe so no comment on that. The filling was a bit heavy handed on the thickening agents so I added another 1/2 cup of lemon juice and a bit of lemon oil instead of zest. The resulting flavor was bright and lemony. The meringue was just right when prepared as directed.No moisture or weeping after several hours."
"How come no one uses Meyers lemons? That is how a real Lemon Meringue is made!!! Delish!"
"I piled the meringue on for a "mile high meringue" instead of "spreading evenly". Turned out great!"
"I can not review the crust as I used the one that I make all of the time, but we loved the filling and the meringue. I used a scant 11/4 cup sugar so it was quite tart as that is how we like it and it was great. The amount and taste the meringue was lovely. It made a nice high meringue. I think I would make an extra half batch of filling for my family as we really love the lemony part. An excellent recipe, Lee! Thank you."
"QUALCUNO POTREBBE TRADURMI ALMENO LE DOSI DEGLI INGREDIENTI IN ITALIANO??? PLEASEEEEE"
"easy and crust turned out goodvery pretty"