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Nicole's Favorite Lemon Pie

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Submitted by carrieb

Old-fashioned lemon meringue pie with a cornstarch-thickened filling, real lemon juice and zest, and a golden billowy meringue topping. Tart, sweet, and absolutely classic.

YIELD

1 pie

PREP

15 min

COOK

20 min

READY

35 min

Old-fashioned lemon meringue pie done the way grandma made it: a bright, tangy filling thickened with cornstarch and crowned with pillowy, golden-tipped meringue.

The filling comes together on the stovetop. Cornstarch and sugar get stirred with boiling water until thick and smooth, then egg yolks, butter, lemon juice, and fresh lemon zest go in. That extra couple of minutes of cooking after adding the yolks is critical. It tempers the eggs fully and gives the filling enough body to slice cleanly once chilled.

The meringue goes on while the filling is still hot. That heat from below starts cooking the meringue from the inside, which helps prevent the dreaded weeping layer between filling and topping. Spread the meringue all the way to the crust edge to seal it, leaving no gaps.

Kitchen Tips

  • Stir the cornstarch mixture constantly as it thickens. Any lapse and you’ll get lumps that won’t smooth out.
  • Use a pre-baked and fully cooled pie shell. A warm shell makes the filling slide around and won’t set properly.
  • Beat egg whites until stiff peaks form before adding the sugar. Under-beaten meringue deflates in the oven.
  • Let the pie cool completely at room temperature before refrigerating. Chilling it while still warm creates condensation that makes the meringue weep.

Variations

  • Lime meringue pie: Swap lemon juice and zest for lime for a Key West spin.
  • Toasted coconut meringue: Sprinkle shredded coconut over the meringue before baking for extra crunch and tropical flavor.

Ingredients

1 237
CUP ML SUGAR
2 30
TABLESPOONS ML SUGAR
2 30
TABLESPOONS ML SUGAR
4 60
TABLESPOONS ML LEMON JUICE
1 237
CUP ML WATER
boiling
4 4
LARGE EACH EGG YOLK *
2 30
TABLESPOONS ML BUTTER
1 1
EACH EACH LEMON ZEST
grated *
1
X SALT
to taste *
3 3
LARGE EACH EGG WHITE *
1 1
EACH EACH PIE SHELL (9 INCH)
baked

Directions

Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth.

Add slightly beaten egg yolks, butter, lemon rind and juice and salt.

Cook 2 or 3 minutes.

Pour into baked shell.

Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar.

Bake in a slow oven 15 minutes or until brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 457 32% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 247mg 10%
Total Carbohydrate 26g 26%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 12%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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