Lemon Meringue Pie

  • Yield : 1
  • Servings : 8 servings
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m
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This is a special request recipe which Maw Maw found in the first cookbook (Robin Hood Flour Brand cookbook) she ever owned back when she was a child in 1964.


  • Lemon Filling
  • 1 1/4 cup sugar
  • 1/4 cup cornstarch and 3 tablespoon of flour
  • 1/4 tsp salt
  • 1 1/2 cup water
  • 3 egg yolks slightly beaten
  • 1/4 cup lemon juice
  • 1 tbsp grated lemon rind
  • 1 tbsp butter
  • Meringue
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/3 cup sugar
  • Crust
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 6 tbsp shortening
  • 2 to 3 tbsp cold water


Step 1

Lemon Filling: Combine the sugar, cornstarch, flour and salt in a saucepan. Add water gradually and stir until smooth. Cook over medium heat stirring constantly until mixture thickens. Remove from heat and add a small amount of the cooked mixture to the beaten egg yolks to temper the eggs.. Stir the egg yolks into the mixture. Return to heat and bring to a gentle boil for a couple of minutes stirring constantly. Remove from heat and gently stir in the lemon juice, lemon rind and butter.

Step 2

Meringue: Beat the egg whites and cream of tartar until foamy. Add the sugar gradually. Continue to beat until soft peaks are formed.

Step 3

Plain Pastry Crust: In a large bowl combine the flour and salt; Cut in half of the shortening with a pastry blender until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas. Add water a little at a time mixing lightly with a fork. Shape the dough into a firm ball with your hands then roll out on a lightly floured board. Place loosely in a 9-inch pan. Cut 1 inch larger than the pan. Fold under. Moisten the rim of the pan and flute the edge. For baked pastry as the pie, prick sides and bottom of pastry with a fork to prevent shrinking.

Editors Note: Maw-Maw has since learned that if you brush a slightly beaten egg white in the pie crust it will help prevent sogginess.

Step 4

Pour the filling into the cooked pie crust and top with the meringue. Bake at 475 degrees for 8 to 10 minutes or until lightly browned.

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