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Monday, May 07, 2007

Lemon Meringue Pie

Here is one from Paula - Lemon Meringue Pie:

Lemons are one of the most versatile fruits on earth. From cleaning to cooking, this is one item I try never to run out of. There are several options to making this pie.

You can buy canned Lemon Pie filling and a prepared pie crust, purchased at the market, and just add the meringue topping. This is the easy, cheat way to make it.

You can semi-cheat and use the prepared pie crust and make the filling and meringue and it would be less cheating and you will be pleased with the outcome.

Or… you could make the entire pie from scratch and be the envy of your guests for such a terrific dessert.

Either way, you will enjoy it.
Lemon Meringue Pie

Using the Pie Crust Recipe I submitted previously, prepare the crust and bake it. (This recipe for pie crust can be found by clicking here.)

Once you have the Pie Crust is for the rest of the Lemon Meringue Pie.

Utensils you will need:
  1. Two Large Bowls
  2. 1 Medium sauce pan
  3. Whisk
Ingredients for Filling:
  1. 1 Cup of Sugar
  2. 7 Tablespoons Cornstarch
  3. 1/4 Teaspoon Salt
  4. 1 Cup Water
  5. 4 Large Eggs , Separated (Reserve the whites for meringue.)
    ***Eggs at room temp separate easier
  6. 1 Can Sweetened Condensed Milk
  7. 1 Tablespoon Margarine
  8. 1/2 Cup Fresh Lemon Juice ( approx 1 ½ to 2 Lemons)
  9. 3 Tablespoons Freshly Grated Lemon Zest (the rind of the lemons)
  1. In one bowl, whisk egg yolks.
  2. Set aside
  3. In a saucepan, whisk together, sugar, cornstarch and salt
  4. Gradually add water and condensed milk, continue to whisk
  5. Whisk until cornstarch dissolves
  6. Continue to cook over medium heat until it starts to boil.
  7. Gradually whisk about 1 cup of cooked mixture with Yolks which you set aside in a bowl.
  8. Continue cooking on simmer the remaining mixture while whisking, for about 3 minutes
  9. Remove pan from heat and whisk in the margarine, lemon juice and zest until mixed well.
  10. Pour into cooked pastry shell.
Meringue Topping:

Utensils you will need:
  1. Electric Mixer
  2. One Bowl
  1. 4 Large Egg Whites (reserved from filling. If you bought the filling and need to use whites only, reserve the yolks to make an egg sandwich, never waste)
  2. 1/2 Cup Sugar
  1. Beat egg whites on high until they peak.
  2. Gradually add small amounts of sugar, while beating.
  3. Spread Egg white mixture over the top of the lemon filling.
  4. Bake at 350 degrees until the meringue turns a golden brown.
  5. You must watch carefully as they can burn in an instant.
  6. Approx 5 -10 minutes and it should be perfect.
  7. Chill for at least 3 hours and serve.

This is so worth it...but so gets a 5 stars for difficulty. Good Lemon Meringue Pie is very difficult to make anywhere near perfect. You need to watch it, to whisk the batter, be careful with the heat, bake....everything that demands concentration and good baking habits. But it is worth it in the end! This is a milk recipe due to the addition of condensed milk, however find a good non-dairy substitute - cause great Lemon Meringue Pie is also available as a non-dairy pie as well!

11 Fire Comments - Click To Post A Comment:


This is one of my very favorite desserts. I don't really think it's that hard to do. I always have to remember to be sure to seal the meringues to the very edge of the crust. If not, sometimes the meringue pulls away from the crust.

At any rate, thanks, Paula - it is one delectable dessert.


Paula and Elwood's Poetic Palace said...

My apologies for neglecting to include
a non-dairy substitute.

Keep in mind, if you use a thinner product
than the condensed milk, add one extra
teaspoon of cornstarch to keep the
consistency of the filling.

Mary Ann Wamboldt said...

A favorite dish of my late fathers, I hope to give this a try sometime soon. I remember my mother making this dish many times during my childhood and I always enjoyed helping my mother top the pie with meringue. Always a tasty treat to be enjoyed.


Deborah Dowd said...

I love lemon meringue pie. However it usually takes me at least two times to get the meringue right ( I put it under the broiler.. get distracted burn the top.. take off the burned part and brown again... this time without leaving the oven!)

Paula and Elwood's Poetic Palace said...


the broiler may be too high of a heat for browning the meringue. I find a 350 degree oven is fine and takes only 5 - 10 minutes. It has to be watched because burning happens in an instant.

I also add extra juice from lemons for a stronger lemon flavor.

Deborah Dowd said...

Thank's Paula. Apparently you too are a multi-tasker. I will try your method next time I make my favorite pie!

Anonymous said...

I never made this type of pie before, I was scared to make it for my husband's birthday at his request! Thank-you so much for your help!! He loved it and I got all the kisses! :)

rusty said...

Hi, every time I make lemon meringue pie it always gets runny afterwards in the bottom of the pie pan and I have to pour it out. Any help on this problem, I'd really appreciate it. Thank you

Paula and Elwood's Poetic Palace said...

It could be that the filling is too thin. You don't say if you make your own filling or use canned.

If you are making your own, add an extra teaspoon of cornstarch to thicken it. Also try pre baking the crust for 10 minutes before filling it.

Hope this helps

Anonymous said...

This is my favorite pie, yet I have always been scared to attempt it. I did use the recipe of Paula Deen and is very similar w/o the milk. My filling seemed really thick when I poured it in and then I topped it with the Meringue and baked for 10-12 min. Let it cool, and then when I sliced it the bottom was wet and runny and the crust was soggy. A very heartbreaking sight. Please help.

Unknown said...

A great springtime dessert.