Classic Lemon Meringue Pie
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Ingredients
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 to 3 tablespoons cold water
- FILLING:
- 1-1/4 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1-1/2 teaspoons grated lemon zest
- 1/3 cup lemon juice
- MERINGUE:
- 1/2 cup sugar, divided
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 4 large egg whites
- 3/4 teaspoon vanilla extract
Reviews
I followed this recipe exactly and I agree this is the one and only lemon pie recipe you will ever need.
This recipe was not my favourite. Way too much cornstarch and way too many steps. The lemon taste was muted by the cornstarch. I prefer a much tangier lemon filling. Will not make it again. Also, the cornstarch for the meringue should have been at the top of the recipe to allow for cooling. Instead I had everything ready to go and then had to wait for it to cool and as a result had to turn off my preheated oven to do that. Not a fan, sorry.
I didn’t change a thing, This was delicious!! Very tangy. (It didn’t set up well, but that may be because I was using new, unfamiliar equipment.)
This is an AWESOME pie ! ! ! Very simple to make, everyone loved it ! ! ! This one is a keeper ! ! !
Loved the taste of the pie but thought it needed more filling any suggestions of making maybe 1 and a half the amount for filling and what the measurements would be?? My pie dish is deep.
Turned out absolutely fantastic on my first try! The family ate the whole pie in one meal!
My son loves lemon meringue pie and he really loved this recipe.
A bit too sweet for my tastes, and I would prefer less meringue and more filling, but those are my personal preferences. Gotvrave reviews at the picnic I attended.
I did not use the pastry crust included with this recipe so no comment on that. The filling was a bit heavy handed on the thickening agents so I added another 1/2 cup of lemon juice and a bit of lemon oil instead of zest. The resulting flavor was bright and lemony. The meringue was just right when prepared as directed.No moisture or weeping after several hours.
How come no one uses Meyers lemons? That is how a real Lemon Meringue is made!!! Delish!