My mom is famous for her lemon meringue pie and now you can make it too!
My mom was famous for her Lemon Meringue Pie growing up. In fact, she still is!  It was often requested for parties or sick visits. (Really, I remember people asking my mom to bring this pie instead of Chicken Noodle Soup when they were sick!)  I often forget how good it is until I make it-then I just can’t stop eating it!
Mom is famous for her lemon meringue pie and I can't wait to share the recipe with you!
Our kids especially love the meringue. No matter how many times I make it with them and they watch the entire process they are convinced it’s marshmallow. I guess it is in a way, but it’s definitely meringue. I love that they are so adamant. “Dad, mom made Grandma’s pie with the marshmallows!” We are starting to not correct them at all as they are pretty darn sure that they are right and nothing is going to convince them otherwise.
Mom's famous lemon meringue pie
Lemon was something I really struggled with as a kid. I just couldn’t stand that tart flavor at all unless it was a lemon head candy. Do those even still exist? Anyway, It’s interesting how our taste buds change as we grow up. A lot of the foods I didn’t like aren’t just ones that I enjoy now but actually are my absolute favorite. I have gobs of recipes with lemon like, Panko Crusted Chicken with Lemon Cream Sauce , Lemon Roasted Broccoli, Lemon Raspberry Bars, and Lemon Raspberry Donuts. I didn’t even get into the salad, cupcakes etc!

Mom’s Lemon Meringue Pie

Mom’s Lemon Meringue Pie by: Jennifer
Prep time: 
Cook time: 
Total time: 
A tangy lemon filling and a light, fluffy meringue topping makes an excellent treat to satisfy your sweet tooth.
For the Filling
  • 1 Cup sugar
  • ¼ Cup corn starch
  • ½ teaspoon salt
  • ⅓ Cup cold water
  • 1⅓ Cup hot water
  • 1½ teaspoon lemon zest (about on and a half lemons zested)
  • ⅓ Cup lemon juice
  • 3 egg yolks
  • 2 Tablespoons butter
For the Meringue
  • 3 egg whites
  • ⅛ teaspoon salt
  • ¼ teaspoon cream of tarter
  • ½ cup sugar
For the Filling
  1. Combine corn starch, salt, and sugar in a large sauce or stock pan.
  2. Blend in cold water until smooth. Add hot water.
  3. Cook over medium heat, stirring constantly, until thick and clear (5-8 min). Remove from heat.
  4. Stir in lemon juice and zest. Cook 2 min. Blend a small amount of hot liquid with egg yolks-whisking quickly- to bring the yolks up to temperature without cooking them too fast. Return to pan and cook 2 min. stirring constantly.
  5. Remove from heat, add butter, and cool to luke warm.
  6. Pour into cooked pie shell (I like to use ½ a recipe of Kristin's magic pie crust).
  7. Top with meringue and seal to edge of crust.
  8. Bake at 350 10-12 min, or until meringue is golden brown in the valleys. Serve room temp or chilled.
For the Meringue
  1. Beat egg whites with salt and tarter on high until soft peaks form. Add sugar gradually while beating. Beat until stiff peaks form.
  2. Spread meringue on top of cooled lemon filling. Use the back of a spoon or spatula to create peaks. Bake as directed above.
Mom's Lemon Meringue Pie By: Jennifer

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