Memory Lane Lemon Meringue Pie

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Now I know most blogs start their firsts blog post with ‘Why this blog?’ and they write all about what they’re going to write on the blog. I’ve done that with my marketing blog as well. But this time, I suggest you check my about page and I’ll just jump right in with a delicious recipe!

A little while ago I came up with the idea to make a lemon pie. My grandmother and my mom then suggested I topped the lemon pie with a nice meringue. When they and the family lived in Aruba (where my mom grew up) they used to eat a delicious lemon meringue pie.

I absolutely loved the idea of making a pie that would hopefully bring back some nice memories for them. After a few tries and tweaks (which nobody had any problem ‘testing’) I finally came up with THE perfect lemon meringue pie.

So here’s what I did:

First things first and assemble all ingredients needed. Sugar, cornstarch, water, lemon juice, lemon zest, butter and egg yolks. And a blind baked pie crust, which I forgot to add to the ingredients in the picture!

Then take out a saucepan and combine sugar and cornstarch. Turn on the heat and slowly pour and stir in some of the water.

Keep on stirring, the mixture needs to thicken.

It’s starting to come together.

Yes, that’s how the mixture should be, nice and thick!

Now take half of this thick mixture and add it to the egg yolks.

Mix it really well.

Now you’ve got a nice clear yellow egg mixture.

Add this yellow mixture to the rest of the thick mixture.

And… you’ve guessed it, it’s time to start stirring again!

Now it’s time to put some flavor in. First up, butter.

Then the juice of two lemons.

And the zest of two lemons.

Stir some more.

Now you should have a fairly thick lemon filling. If you think that the filling isn’t firm enough you can always put the pan back on a low heat to thicken the mixture some more. Keep on stirring though!

Now take your delicious lemon curd and pour it into the blind baked pie crust.

Hmmmm, yummy!

And now, the meringue. You’ll need icing sugar, egg whites and cornstarch.

Put the egg whites in a clean, grease free bowl.

Whip to soft peaks.

Add half of the sugar a spoonful at a time.

Add the cornstarch. Then add the rest of the sugar a spoonful at a time.

You now have a lovely shiny meringue that you place at the edge of the pie with a spoon.

Next you take the rest of the meringue and spread it so the rest of the filling is covered in meringue as well.

Doesn’t that look delicious already?

Now the pie goes into a preheated oven for 10 to 15 minutes.

When the meringue is crisp and slightly colored, the pie is done! Now you just leave it to cool.

And there you have it, a delicious slice of Lemon Meringue Pie, mmmmmm!

Needless to say my mom and my grandmother both loved the pie and it brought back some nice memories. One of my aunts also tasted the pie and has been nagging me for the recipe ever since! Now that I’ve finally come around to writing the recipe I’ll send it to her. If you’d like to have the recipe as well, check out the short and printable version of the recipe below!

Just let me know if you enjoy this pie just as much as I do!

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Memory Lane Lemon Meringue Pie

Deliciously fresh Lemon Meringue Pie that takes you down memory lane.

Votes: 6
Rating: 5
You:

Rate this recipe!

Type	Cakes & Pies

Prep Time

20 minutes

Cook Time

15 minutes

Servings

pie

Ingredients

• 1 pie crust blind baked

Filling

• 1 cup caster sugar 145 g - fine sugar
• 1/2 cup cornstarch 70g
• 1 1/4 cup water 290 ml
• 3 egg yolks slightly beaten
• 3 tbsp butter 50 g
• 1/2 cup lemon juice 120ml (juice of 2 lemons)
• 2 lemons zest of 2 lemons, grated

Meringue

• 3 egg whites room temperature
• 1 1/4 cup confectioner's sugar 150 g
• 1 1/2 tsp cornstarch level tsp

Type Cakes & Pies Prep Time 20 minutes Cook Time 15 minutes Servings pie Ingredients 1 pie crust blind baked Filling 1 cup caster sugar 145 g - fine sugar 1/2 cup cornstarch 70g 1 1/4 cup water 290 ml 3 egg yolks slightly beaten 3 tbsp butter 50 g 1/2 cup lemon juice 120ml (juice of 2 lemons) 2 lemons zest of 2 lemons, grated Meringue 3 egg whites room temperature 1 1/4 cup confectioner's sugar 150 g 1 1/2 tsp cornstarch level tsp

Votes: 6 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 200ºC/400ºF

Filling

1. For the filling, in a saucepan combine sugar and cornstarch and slowly stir in the water. Keep on stirring over a moderate heat until the mixture reaches the boil and starts to thicken. Boil the mixture for 1 minute, keep on stirring!
2. Slowly stir half of the mixture into egg yolks. Take the egg mixture and beat into the rest of the hot mixture in the saucepan. Keep stirring vigorously for another minute. Take from heat and stir until smooth. Beat in butter, lemon juice and zest. Stir until the butter has melted and all ingredients are well combined and the mixture has thickened. If needed put on heat for another minute to properly thicken the mixture while stirring constantly.
3. Pour the mixture into the baked pie shell. Set aside while making the meringue.

Meringue

1. For the meringue, place the egg whites in a large grease-free bowl. Whisk to soft peaks. Gradually add half the sugar a spoonful at a time, beat well after each addition without overbeating. Whisk in the cornstarch, then gradually add the rest of the sugar as before until the sugar has completely dissolved and the mixture is smooth, thick and nice and glossy.
2. Put spoonfuls of meringue around the edge of the lemon filling (this will stop the meringue from sinking) and spread it so it just seals the edges of the pie shell (this will stop it from sliding). Take the rest of the meringue and dollop into the center spreading it so the entire pie is covered with meringue. Use the back of a spoon to form peaks in the meringue.
3. Put pie into the oven for 10-15 minutes until the meringue is crisp and slightly colored.
4. Allow the pie to cool at room temperature away from drafts.

Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

• For the meringue make sure that all your bowl and utensils are clean, dry and completely grease-free. The slightest trace of grease or fat will prevent the whites from getting stiff. Copper, stainless-steel, or glass bowls work best for making meringues.