web analytics
9 Flares Filament.io 9 Flares ×

Lemon Meringue Pie | www.tasteandtellblog.com

The thing about food blogging is that you feel like you always have to come up with the latest and greatest recipe – or at least something new to your readers. But sometimes, you don’t want something new. Sometimes you just feel like the old, the comfortable. This may just be a lemon meringue pie, but sometimes, that’s just what you need!

I did use Meyer lemons for this pie, which I guess takes it to a different level. If you haven’t tried Meyer lemons before, I definitely suggest that you pick some up the next time you see them! This is the perfect classic lemon meringue pie. I didn’t have enough cornstarch, (don’t you hate it when you run out of an ingredient!?!) but it still fared pretty well.

What classic recipe do you turn to when you just want something “normal”?

Lemon Meringue Pie
from Better Homes and Gardens New Baking Book

Serves 8

Prep time: 45 minutes
Bake time: 15 minutes
Cool and Chill time: 4 to 7 hours

1 baked pie crust
3 eggs
1 1/2 cups sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1 1/2 cups water
2 tablespoons butter
1 to 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
1 recipe for Meringue (recipe follows)

Prepared the pie crust; set aside. Separate the egg yolks from the whites; reserve the whites for the meringue.

For the filling, in a medium saucepan, combine the sugar, flour, cornstarch, and a dash of salt. Gradually stir in the water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep filling warm while preparing meringue.

Pour warm filling into pie crust. Spread meringue over warm filling; seal to edge. Bake in a 350F oven for 15 minutes. Cool for 1 hour or wire rack. Chill in refrigerator for 3 to 6 hours before serving. Cover for longer storage.


3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand up straight) and sugar dissolves.

Immediately spread meringue over warm pie filling, carefully sealing the meringue to edge of pastry to prevent shrinkage.

9 Flares Twitter 0 Facebook 1 Pin It Share 8 Google+ 0 Email -- Filament.io 9 Flares ×
twitter fb fb fb

17 Responses to Lemon Meringue Pie

  1. Sook says:

    Oh wow, what a beautiful pie!! I want a slice, please. 🙂

  2. Kim says:

    I never thought of using meyer lemons in a lemon meringue, but I bet it gives it a whole new flavor. Lemon meringue is my favorite pie ever! And, I wouldn't sweat it when you want to post a traditional recipe. I like to come across "traditional" foods. It reminds me how much I love them and also that I want to make them again!

  3. Megan says:

    I have only made one LMP and it was the DB challenge. I loved it and have wanted to make another one ever since. This looks delicious and I wish I had some more meyer lemons right now!

  4. Sweet and Savory says:

    Okay, so I'm not a huge lemon pie fan, but I will say your pie looks delicious! I wonder if you could substitute other fruit juices for this pie? Lime, orange, grapefruit…

  5. Pam says:

    Why search for the latest when you the tried and true is so great? Your pie looks sooo good! It's a keeper! Thanks!

  6. Bellini Valli says:

    agree that we have to have our comfort foods too!!!

  7. Tia says:

    not me! I go for classics and finding the best/favorite versions of these classics. I love how your pie looks 🙂

  8. Bumpkin on a Swing says:

    Meyer is the way to go!

  9. Rosa's Yummy Yums says:

    It looks perfect! Nice meringue and luscious lemon filling!



  10. croasyjr says:

    Looks delicious — who needs the latest and greatest? I'll take the pie instead 🙂

  11. Maria says:

    I never make pies, I might have to change that and give this recipe a go. Did you get my email?

  12. Baking Soda says:

    I can so relate to your first words! I can go for weeks baking and cooking and never think it's "blog worthy enough". You are right, it's about the good stuff and sharing.

    Time for LMP!

  13. grace says:

    classic. i'll confess that this isn't my favorite pie–too much meringue for my tastes, but it certainly is a looker!

  14. kat says:

    I haven't had a slice of that is so long, it looks so tasty

  15. Sophie says:

    I never get tired of these recipes, because it's always hard to decide which recipe is the perfect one! Like this one, it looks flawless. Great fluffy action going on, and the filling's got such a pretty yellow texture, guaranteed to be finger lickin' good! 🙂

  16. Alison says:

    This pie looks perfect!! This is one of my fave pies!!!

  17. Avanika [YumsiliciousBakes] says:

    I can so relate with your first lines. I do that a lot too! And then I realise, people want the old classics and not hoity-toity stuff!! I think it's time I did some basic posts! Pie looks yummy, I love lemon desserts, though not more than chocolate!

Leave a Reply

Your email address will not be published. Required fields are marked *