I know we are all on a heavy diet of pumpkin spice sweets, and lemons may not seem seasonal, but the most fruitful season for lemons is winter, and we’re almost there! This recipe is seriously old school, it’s the lemon meringue your grandma made, but even better! I got it from a beautiful and wise older gal I went to church with named Wanda Green, is it just me or do you know a classic pie recipe will be amazing coming from someone named Wanda Green? It’s not a beginners pie, but it’s really not difficult, there are just a number of steps, and whenever you have meringue in a game, a little experience is helpful. That being said, it was my first time making a classic lemon meringue pie and the process was smooth and simple with wonderfully delicious results that took me straight to my Grandma Lynn’s kitchen.
Traditional 9″ Pie Crust – try our King Family Pie crust! Blind baked at 450 for 8 minutes or until lightly browned.
1/3 cup sugar
1/3 cup corn starch
1/4 teaspoon salt
3 eggs seperated
2 tablespoons butter
1 1/2 teaspoons grated lemon rind
1 1/2 cups water
1/3 cup fresh lemon juice
- Mix 1/2 cup of sugar, cornstarch and salt in double boiler top (I just use a stainless steel bowl on a 3 qt saucepan). Gradually stir in water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from a spoon. Cover; cook 10 minutes longer, stirring occasionally. Do not remove from boiling water.
- Combine egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolk mixture: ten stir all into remaining mixture over boiling water. Gently stir in butter, lemon rind, and juice. Cover with clear wrap to prevent top hardening. Cool to room temperature without stirring. Turn filling into prepared pastry shell. cover with meringue as directed.
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
- Beat egg whites with vanilla and cream of tartar until soft peaks form. (White beat fluffier at room temp)
- Gradually add sugar, beating until stiff and glossy and all the sugar is dissolved. Spread meringue over filling (which is now at room temperature) sealing meringue to the edges of pastry all around. This prevents shrinking.
- Bake in moderate oven – 350 degrees, 12-15 minutes, or until peaks of meringue are golden brown. Cool at room temperature.