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Lemon Meringue Pie – His Favorite! recipe

Lemon Meringue Pie.Advance preparationis the key to success in making this pie, so be sure to haveall ingredients pre-measured and ready to use. This is my hubby’sfavorite pie…hence the name!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Lemon Meringue Pie- His Favorite!

Pie Crust:
1 1/3 cups all-purpose flour
1/2 cup vegetable shortening*
1/2 teaspoon kosher or sea salt
3 tablespoons ice-cold water**Filling:
1 1/2 cups granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 large egg yolks, beaten
3 tablespoons butter
1/2 cup fresh lemon juiceMeringue:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

  • For Pie Crust: Mix flour and salt in mixingbowl. Cut shortening into the flour with a pastry cutter, untilmixture resembles tiny split peas. Add the ice water and mixin using a fork. Gather the dough into a ball.
  • Roll dough on a lightly floured surfaceinto about a 12-inch circle and place into an ungreased 9-inchregular or deep-dish pie plate.
  • Place dough in an ungreased 9-inch regularor deep-dish pie plate and gently press dough into pie plate.Trim excess pastry, if needed and flute the edge. Prick crustthoroughly on the bottom and sides with the tines of a fork.
  • Bake crust at 425°F (220°C) oncenter rack of oven for about 15 to 18 minutes, or until goldenbrown. Cool completely on wire rack before filling.
  • For Filling: Mix sugar and cornstarchin 2-quart saucepan. Stir in water gradually. Cook over mediumheat, stirring constantly until mixture thickens and boils. Cookand stir 1 minute. Remove from heat and stir half of the hotmixture quickly into beaten egg yolks, then blend into remaininghot mixture in saucepan. Reheat to boiling; cook and stir 1 minute.Remove from heat; stir in butter and lemon juice, mixing well.Pour into baked pie crust.
  • For Meringue: With electric mixer, beategg whites and cream of tartar until foamy. Beat in sugar, 1tablespoon at a time; continue beating until stiff and glossy.Add vanilla. Do not under beat. Spoon meringue onto hot pie filling;spread over filling, spreading meringue to edge of crust andadhering to prevent shrinking.
  • Bake at 400°F (205°C) on centerrack of oven for about 5 to 7 minutes, or until a delicate goldenbrown. Cool away from drafts.

    Makes 8 servings.

    *For best results, always use a premiumbrand of shortening such as Crisco.

    **During winter months, flour can become”drier”, you may need to add more water, about 1 teaspoonor so, but not much more.

    Tip: For a higher meringue, substitutethe 6 tablespoons of sugar in the meringue for 1 (7-ounce) jarmarshmallow creme.

    Nutritional Information Per Serving (1/8of recipe): 463.9 calories; 36% calories from fat; 19.0g totalfat; 88.3mg cholesterol; 173.3mg sodium; 86.6mg potassium; 70.2gcarbohydrates; 0.7g fiber; 47.5g sugar; 69.5g net carbs; 4.6gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments



    Alton Brown s Lemon Meringue Pie recipe from Good Eats on Food Network is sweet and tart; it s a classic citrus dessert topped with creamy toasted meringue. Thinking dessert?


    When I texted Liam to ask about his favorite dessert, his reply was lemon anything .  And I remembered he had a fondness for meringue.  So I decided to tackle a classic lemon meringue pie.

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