A from scratch lemon meringue pie recipe that features a classic crust, lemon pie filling made with real lemons, and a light and airy meringue.
Cuisine American, Canadian
Prep Time 1hour
Cook Time 35minutes
Classic Pie Crust
1lblardnot butter or crisco
ice cold water
Lemon Pie Filling
1 1/2cupswhite sugar
5eggssave the egg whites
1/3cuplemon juicejuice of 2 lemons
1tspgrated lemon rindrind from one lemon
1/3tspcream of tartar
Classic Pie Crust (Makes 6)
Place flour in large bowl, add salt, and mix. Blend in lard.
Place flour in large bowl, add salt and mix together. Blend in lard, until the flour is crumbly and the lard is about the size of peas.
In a one cup measure add the egg and beat lightly. Add the vinegar and then fill the cup with the ice cold water.
Sprinkle some of the egg mixture over the flour and gather the flour that clings together. I do this by rubbing my palm lightly over the top of the flour mixture, then gathering up the parts that formed dough. Repeat until all the flour is gathered.
Place a little flour on the counter and roll out your pie dough. Transfer to pie plate, pick with a fork and flute the edge. Bake your pie shell at 400 F for about 15 minutes, until edge is golden.
Lemon Pie Filling
In a medium saucepan, place sugar, cornstarch, flour, salt and water over low heat. Whisk to dissolve, it should be smooth without any lumps. Continue to cook stirring often until the mixture becomes thick, remove from heat.
Separate the eggs, place 5 egg whites in your mixing bowl for meringue. Place 5 egg yolks in a small bowl, beat together. Add about a cup of the hot liquid into the egg yolks and beat together. (If you add the eggs directly to the lemon mixture they cook too fast causing curdling bits of cooked egg whites.) Once blended pour everything back into the saucepan, and cook for a couple of minutes to thicken.
Remove from the heat add the butter and lemon rind. Add the lemon juice a little bit at a time stirring well. Pour into your baked pie crust.
Place 5 eggs whites in a large mixing bowl. Beat until soft peaks form. Gradually add in sugar whipping continuously until sugar is all dissolved. Add the cream of tartar, whip well, then add the vanilla and whip a little more to distribute.
Cover your pie with large dollops of the meringue until the entire pie top is fully covered. With a knife gently spread the meringue to ensure its over the edge of the pastry, and no big gaps are showing.
Bake at 350 F for about 20 minutes or until golden. Watch the meringue closely to make sure it doesn't burn. It can go from golden brown to scorched brown in a minute.
Cover and place in fridge until cool and filling is solid enough to cut.