Memory Lane Lemon Meringue Pie
Deliciously fresh Lemon Meringue Pie that takes you down memory lane.
Servings Prep Time
1pie 20minutes
Cook Time
15minutes
Servings Prep Time
1pie 20minutes
Cook Time
15minutes
Ingredients
Filling
Meringue
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.