Lemon Meringue Pie Recipe #LebanonPa #RPF #LebCo #Pennsylvania

Lemon Meringue Pie

Lemon Meringue Pie

Another favorite pie I like to make is the  Lemon Meringue Pie. Very refreshing treat if your an outside laborer during the hot months of the year. I make everything from scratch but you can buy commercial. Scratch I think tastes better because you can adjust to your liking everything and everyone knows it’s home made and healthy.

TIP: so you don’t have to preheat the oven twice, it’s best to make the lemon filling and while it cools a bit bake the pie shell. Have the lemon filling finished before you bake the pie shell or bake the pie shell while your making the filling. That way your oven isn’t sitting heated to 350 and nothing in it. But you can do as you like.

1 pastry pie shell (make your own see below or commercial is fine)

(Bake your pastry pie shell about 5-7 mins @ 350. If making your own be sure it’s rolled thin you don’t want a apple or peach type pie shell for a Lemon Meringue Pie)

Lemon filling  (you can make your own or buy commercial pie filling)

1 cup sugar

1/4 cup cornstarch

1. 1/2 cups cold water

3 egg yolks (mixed up some) – (save the whites for the meringue)

1 Tbs lemon zezt (grate some lemon rind very fine)

1/4 cup lemon juice (fresh lemon is the best)

1 Tbs butter

In a medium saucepan combine sugar and cornstarch. Slowly mix in water till smooth. Stir in mixed up eggs. Mix well. Bring to a boil on medium heat stirring constantly. Boil about 1 and 1/2 minutes.

Remove from burner, stir in zest, juice and butter. Mix well. Should be thick.

Add to baked pie shell. Set aside.

Lemon filling

Lemon filling


Beat the egg whites with a heaping 1/4 tsp cream of tarter (it’s best to use a mixer this will take a while) mix good till soft peaks form.

Gradually add a heaping 1/4 cups sugar. Mix on highest speed until stiff.



Immediately spread over lemon filling in pie shell sealing everything in the pan.

Bake 5 -7 minutes or until golden.

Cool and keep in refrigerator. That’s it.

Pastry Pie Shell Recipe

1- 1/4 cup flour

1/4 teaspoon salt

1/2 cup butter (cold and chopped into small pieces)

1/4 cup cold water

Combine flour and salt in big bowl.

Add butter pieces until mixture looks like crumbles.

Stir in water a tablespoon at a time, until a ball forms.

Wrap in plastic and refrigerate a couple hours.

Pastry Pie Shell

Pastry Pie Shell


4 thoughts on “Lemon Meringue Pie Recipe #LebanonPa #RPF #LebCo #Pennsylvania

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