Check out what my friends at Taste of Home had to say about this Classic Lemon Meringue Pie:
I made this pie for a friend’s retirement party. It was a huge hit. The use of fresh lemons for the juice and zest made this pie outstanding. I had to immediately make another for my family.
Lemon meringue pie is one of my favorites and this recipe lives up to the quintessential tart yet sweet flavor combination lemon meringue pie should be. It’s fabulous! I did use my own pie crust recipe so I can’t say how this one is.
Ingredients
1-1/3 cups Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/2 cup shortening
3 tablespoons cold water
FILLING:
1-1/4 cups Domino sugar
1/4 cup Argo cornstarch
3 tablespoons Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1-1/2 cups water
3 Eggland’s Best egg yolks, lightly beaten
2 tablespoons Land O Lakes butter
1-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
MERINGUE:
1/2 cup Domino sugar, divided
1 tablespoon Argo cornstarch
1/2 cup cold water
4 Eggland’s Best egg whites
3/4 teaspoon vanilla extract
Instructions:
Preheat oven to 425 degrees. 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 for 12-15 minutes or until lightly browned.
To make the 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.
For meringue: In a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, a little bit at a time. Beat in 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 the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Quick Tip: Feel free to save time by purchasing a store-made pie crust.
Thank you to Taste of Home for this classic recipe!
