Lemon Meringue Pie

Teresa Ambra

This is my favorite Lemon Meringue Pie recipe. It's a vintage Fanny Farmer cookbook recipe to die for! This lovely pie has a luscious lemon filling and it's topped with a wonderful meringue and baked to perfection. It's certainly one of the best we've ever eaten.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Dessert, Pies

Cuisine Southern

Servings

Calories 397 kcal

Equipment

1 9 or 10-inch deep dish pie plate
1 large sauce pan
1 wooden spoon
measuring cups
measuring spoons
1 medium mixing bowl
1 electric mixer

Ingredients

LEMON FILLING:

4 tbsp. cornstarch
4 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/2 tsp. salt
1 1/2 cups granulated sugar
1 1/2 cups boiling water
1 tbsp. unsalted butter
1/4 tsp. lemon rind gratings
1/3 cup lemon juice
4 large egg yolks slightly beaten
1 Baked pie shell

MERINGUE:

4 large egg whites
1/2 cup granulated sugar
2 tsp. lemon juice
1/2 tsp. vanilla extract
dash salt

Instructions

LEMON FILLING:

Mix in a medium saucepan the cornstarch, flour, salt and granulated sugar.
Add boiling water.
Cook and stir over medium heat until the mixture boils.
Lower heat, cover and cook about 10 minutes. (I have had this take as long as 20 minutes).
Add butter, lemon rind, lemon juice and egg yolks.
Cook and stir until thick.
Cool.
Prepare and bake a 9” pie shell.
Cool.
Using 4 egg whites make meringue.
Pile the filling into the cooled shell.
Spoon the meringue on top, spreading well to the edge.
Bake at 300° until delicately brown (15-20 minutes).

MERINGUE:

Put egg whites in a medium sized bowl.
Beat with mixer until soft peaks form when you lift out the beater.
Beat in 1 tsp. at a time the granulated sugar; add salt and lemon juice.
Spoon the meringue evenly over the pie but do not make it too smooth.
Spread well to the edge so that the meringue will not shrink as it bakes.
If a meringue “weeps,” too much sugar was used or the sugar was too coarse.
To cut a meringue pie easily, dip the knife in hot water.

Notes

NOTE: Make sure you completely stir the sugar and cornstarch mixture together well and get all the lumps out before adding the boiling water or the filling will be lumpy.

NOTE: Cook the lemon filling over a low heat so it doesn't scorch, and long enough that it will thicken properly.

NOTE: The meringue can't be rushed. If you add the sugar too quickly while you are beating the egg whites, the meringue will "weep" after it bakes. That means in will start running, and a gooey clear syrup will appear around the edge of the pie crust.

NOTE: Don't add the sugar to the meringue before soft peaks start to form, or the meringue will weep.

NOTE: Add about a teaspoon of sugar every 30-45 seconds or so while beating the egg whites. Continue beating while adding sugar and allow it to become thoroughly incorporated before adding the next teaspoonful. It takes time to get through a full half cup of sugar. But even though it may take longer, if you add the sugar slowly, you will end up with a superior meringue.

NOTE: Spread the meringue to the edge of the pie or it will shrink back while cooking.

NOTE: Cook the meringue in a very slow oven (300 degrees) for about 15-20 minutes or as long as it takes to very lightly brown the top. Don't allow the meringue to scorch on top. Check your oven. Your oven may lightly brown the meringue in 5-10 minutes.

NOTE: Pierce the unbaked pie shell with a fork on the bottom and sides before baking so the crust won't shrink while baking.

Recipe adapted from Fanny Farmer Cookbook.

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Nutrition

Calories: 397kcalCarbohydrates: 74gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 96mgSodium: 242mgPotassium: 79mgFiber: 1gSugar: 50gVitamin A: 170IUVitamin C: 5mgCalcium: 21mgIron: 1mg

Keyword dessert, lemon, pie

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